Popovers with Smoked Anchovy Butter
The butter makes popovers seem extra luxe.
Ingredients
for the popovers:
- 1 1/4 cups flour
- 1 teaspoon salt
- 1 cup milk
- 4 eggs
- 2 tablespoons butter, melted
for the butter:
- 8 oz butter, at room temperature
- 1 1.75 oz tin smoked anchovy filets
- 2 huge cloves garlic
- 1/4 cup coarsely chopped curly parsley
- salt
- freshly ground black pepper
Instructions
for the butter:
- Place all ingredients in a small food processor and pulse until smooth. Scrape into an air-tight container, and refrigerate until solid, about 6 hrs or overnight. Allow to sit out about 20 minutes to soften to a spreadable texture before serving.
for the popovers:
- Preheat oven to 425. Place the popover (or cupcake) pan in the oven to heat.
- Whisk together all ingredients to form a thin batter. Pour into wells, filling each halfway. Bake 30 minutes without opening the oven.
- Serve immediately with the butter.
Every time I make popovers, I wonder why it has been so long since I last made them. They are so easy, delicious, and impressive to serve. The butter can seem like building the lily but it is so simple and adds so much flavor. The leftover butter would be great on a steak or as a base of garlic bread.