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Adair Country Inn
Bethlehem, New Hampshire
Beat the eggs in a medium bowl with a wire whisk. Add the butter and salt, then whisk in the milk. Stir in the flour, leaving small lumps. Do not overbeat. Cover the batter with plastic wrap and refrigerate overnight.
Place the oven rack on the lowest setting and preheat the oven to 400 degrees. Spray six 3/4-cup ovenproof glass cups with cooking spray. Remove the batter from the refrigerator and stir the batter until it is relatively smooth but still has some lumps. Ladle the batter into the cups, filling them 3/4 full with batter. Place the cups on a baking sheet, allowing some space between them, and place the baking sheet on the lowest oven rack. Bake the popovers for about 50 minutes until puffed and brown. To prevent the popovers from collapsing, avoid opening the oven door during the first 40 minutes of baking. Serve immediately!
Yield: 6 large popovers.
This is the "official" Adair recipe from Judy's new cookbook, "Scratch Made Easy at Adair Country Inn".
Popovers are the inherited signature breakfast item that came with Adair. When Bill and I first took over the Inn, past guests who had standing reservations called to ask, "Do you still serve popovers?" Of course, we had to give these loyal customers what they wanted.
Not only had I never made a popover, I had never eaten one! So...the popover tutorial began, with instructions from the former innkeepers. We have continued to use the recipe given to us by Pat, Hardy, and Nancy Banfield, and I give them full credit for this tradition!
Popovers are really simple things, but they are also tricky. The "popover gods" have not been with me some mornings. Early on in our days at the Inn, we endured desolate stretches full of rantings, ravings, and even tears! I think I finally have popovers figured out. You'll master them, too, if you read all of my tips and then just launch in without dwelling too deeply on the details. Treat the process lightly and your popovers will probably be light and puffy! Here is the Adair formula. Make the batter the night before.
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