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It’s February, which means I’m deep deep in my winter funk. Every year I slog through February and March like I’m on a march to the Russian front. Each day to day activity is a chore, every minute drags by like mud through a sieve and deciding what to make for dinner is pure torture. I sunbathe under my lightbox for hours, up my intake of SAM-e and pray for Spring.

On days like these I rush for Brinner. Breakfast for dinner. It’s easy, it tastes good, it makes you look like a superstar when you feel like a slug, and most of all, it’s a nice surprise for The Hubby when he gets home after working late. I mean, who doesn’t love breakfast for dinner? Especially when it includes thick-cut apple-wood smoked bacon?

Sometimes it’s pancakes, sometimes waffles, but sometimes I REALLY want to impress The Hubs, especially the week before Valentine’s Day, and I’ll make popovers. Light, airy soufflé muffins I call ‘em. They look so fancy, so difficult, but are easy peasey to make. And delicious filled with jam, lemon curd, or for a savory take, cheesy eggs with tarragon and chives. And, they make you look like a superstar.

The only thing that’s tricky is you need a popover pan. I bought mine at Bed, Bath for around $20 and it has more than earned its keep. You could try a muffin pan, but they won’t rise up as pretty. And the only problem? The pan makes 9. You’ll wish it made twice that once you taste them.

Popover3 Collage

Popovers (from Brunch at Bobby’s)
3/4 cup all-purpose flour
1/2 teaspoon salt & pepper
2 eggs
3/4 milk
1 tablespoon butter, melted

Preheat the oven, with the popover pan on the middle rack, at 425 degrees. Whisk the eggs and milk together. Add salt and pepper. Add the flour and mix. Add the melted butter and mix.* Spray the hot popover pan with nonstick spray (I omitted this step). Fill each cup a scosh less than halfway up with batter. Bake for 25-30 minutes until risen and golden brown. Serve with cheesy eggs, jam, or lemon curd.

*Note: I did all this in a blender. Thirty seconds tops.

Baking Soundtrack: Francis Dunnery, The Gulley Flats Boys


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