Poppy Seed Popovers with Yvette van Boven

We're longtime fans of chef and author Yvette van Boven, creator of the Home Made series of books. The latest volume in the collection focuses on treats fresh from the oven; in Home Baked, Yvette shares more than 150 recipes for both sweet and savory baked goods. From sourdough bread to strawberry scones, every dish is accompanied by her playful sketches and beautiful images from her husband, photographer Oof Verschuren. Best of all, each recipe is presented in Yvette's approachable, conversational style. We asked her to share a treat for early spring, and she offered the fantastically airy popovers above. Dotted with poppy seeds, they're best enjoyed hot out of the oven with your favorite jam. 

Yvette says, "Popovers are my new favorite thing for breakfast. They look so cute and they're a great way to carry anything-- from soft cheese to pate or jam. I made these with poppy seeds, but you could easily exchange those for sesame seeds, chopped nuts, curry powder, or even cinnamon. Think of your own combo and you’ll have your favorite breakfast. I love to make variations on basic recipes like this. I hope you do, too!"

Poppy Seed Popovers
Makes about 8 rolls

1 cup milk
2 eggs
1 1/4 cups all-purpose flour
Pinch of salt
2 Tablespoons poppy seeds

Preheat the oven to 425°F.

Thoroughly grease 8 conical cups or a 9- or 12-cup muffin pan with butter. If using separate cups, place them on a baking sheet (it will be more convenient later). Once the oven has reached its temperature, put the greased cups in so they can heat up.

Combine the milk and eggs in a bowl with a hand mixer. Combine the flour with the salt and poppy seeds in a separate bowl and stir the flour mixture into the milk mixture until you get a frothy batter.

Open the oven. Quickly fill all the cups three-quarters full, then put them back in the oven and close the door again. Be fast so you keep the heat inside the oven. Turn down the heat to 400°F.

Bake the popovers until they are nicely browned, 20 to 25 minutes. They will rise considerably-- which is perfectly fine. After you've removed them from the oven, they will deflate a little. Which is fine too.

Let the popovers cool a little on the rack and pinch the hollow rolls so that the steam can escape.

Serve them while they're warm, with butter and jam or some kind of cream cheese.

Tip: Popover pans should always be greased with butter.

Recipe and photos via Home Baked by Yvette van Boven. Photographs by Oof Verschuren. 2015, Stewart, Tabori & Chang.