Chef Sally Schwartz operates Dilly Dally Donut Bar on West Babcock. After years baking bougie pastries for fine-dining establishments, she knows the secrets to perfect popovers: Warm the milk, sift the flour, and use a blender. These popovers are the long-sought-after answer to quick, fresh, warm bread at the dinner table, and paired with an herbed butter they are the stuff of dreams.
MAKES 8
4 eggs
1⅓ cups whole milk (340 grams), warmed to 150°F
1 teaspoon kosher salt
1½ cups unbleached all-purpose flour, sifted
2 tablespoons butter, barely melted
Preheat oven to 450°F. Combine all the ingredients in a blender and blend on medium-high until the batter is lump-free. Pour into a prepared popover pan (coated with butter and flour to prevent sticking) and bake for 18–20 minutes. Serve immediately and enjoy with herbed butter.
Herbed Butter
2½–3 tablespoons finely chopped parsley
1½–2 teaspoons finely chopped rosemary
1 tablespoon finely chopped thyme
1 cup unsalted butter, softened
1 teaspoon sea salt
Crush herbs with a mortar and pestle to release the oils and aromas. Add butter and salt, then blend by hand until well combined.