SEA Currents: News
May 17, 2020
From the SEA Galley: Popovers!
Happy World Baking Day! Looking for something appropriate for any meal of the day? From our SEA Galley to yours, here is a popover recipe! Thanks to sometimes steward Kim for the recipe, to captain Allison for making them, and to neighbor Peggy for the photo and use of her pan! Includes ingredients scaled for a ship's company as well as tips for preparing on a heeled over vessel.
Makes 12 popovers in a regular muffin tin. Serve with your favorite toppings! Jam, honey, ricotta cheese, butter, nutella, bacon-egg-&-cheese, scrambled eggs. Or just eat plain!
4 large eggs
1 2/3 cups whole milk
1 2/3 cups all purpose flour
4 tbls melted butter
1 tsp salt
Optional: 1 small handful of sugar, OR 1 small handful of minced chives.
Scaled up to make 72 popovers:
24 large eggs
10 cups whole milk
10 cups all purpose flour
24 tbls melted butter (3 sticks)
2 tbls salt
Optional: 6 small handfuls of sugar, OR 6 small handfuls of minced chives. (Roughly 2/3 cup).
- Preheat oven to 400F (375 convection).
- Mix all ingredients and (if you have time) let the mixture sit for ~20 minutes so it comes to room temperature. If you're too impatient for this, don't worry - they'll still be fine.
- Grease the muffin tin and place in the hot oven for ~1 minute before portioning batter.
- Transfer batter into a large measuring cup or pitcher with a spout. This makes it very easy to pour, especially if you have an enormous quantity on the ship.
- Remove the muffin tin from the oven, and pour the batter ~7/8 full into each muffin mold. If doing this heeled over or in seas, consider propping the tins up on a dish towel while pouring in the batter. If 7/8 is too full for the sea state and you're worried about sloshing in the oven, 3/4 full is fine.
- Return the muffin tins to the oven (all at the same time), shut the door, and reduce the temp to 375F (350F convection). DO NOT OPEN THE OVEN DOOR (unless they are on fire) for exactly 30 minutes!! If you're on Cramer and filled the muffin tin 3/4 full, you can pull them at ~28 minutes. Take a flashlight and shine into the oven to see how they're popping up. If you've added sugar, they will brown more than without sugar. This is fine. No need to rotate these, even if you're heeled over. Just let them do their thing.
- Remove from oven and let sit in the muffin tins for 1-2 minutes. The steam sometimes helps them release from the muffin tin.