This morning's breakfast was simple, yet elegant - and delicious. I made some light and airy vanilla bean popovers (served with homemade orange marmalade) and a nice fruit salad. If you've never had them before, popovers are a wonderful treat - crunchy on the outside, soft and tender on the inside:
Best of all, they're actually very simple to make - using ingredients you probably always have on hand - eggs, milk, flour & salt. I like the addition of the vanilla bean for a little extra dimension, but it's not entirely necessary.
Vanilla Bean Popovers
1 cup milk
1 cup flour
1/4 tsp. salt
1/2 vanilla bean
Let eggs and milk sit out on the counter for about 45 minutes - 1 hour to come to room temperature.
Spray popover pan (or muffin tin) generously with oil spray. Place in cold oven.
Turn oven and preheat to 450° F.
While oven and pan are heating up, beat eggs on medium speed until frothy. Beat in milk, flour and salt on low speed just until combined.
Split vanilla bean down the center, lengthwise. Use your knife to scrape the seeds out. Place them in the batter and mix again on low speed for 15-30 seconds to distribute seeds evenly.
Carefully remove hot popover pan from oven. Fill each cup about 1/2 way full with batter.
Return to fully heated oven. Bake at 450° F for 20 minutes (do not open the oven during this time - not even for a peek!!). Reduce heat to 350° F and cook for another 20 minutes until popovers are fully browned.
Remove from oven and pierce with a knife to allow steam to escape (this keeps the popovers from getting soggy).
Serve warm with butter or your favorite jam.