This recipe came to me in a stroke of genius. After making Black Pepper & Chive Popovers, I had a fair bit of leftover batter, so I tossed it in the fridge and figured I would just make more popovers the next day. Then it hit me. What if I baked it in a loaf pan!? Unsure whether it would actually turn out, but way too excited not to try it, I heated up the oven and threw it in. Pretty much sitting in front of the oven, I impatiently waited for the “loaf” to start bubbling up. Sure enough, the popover batter and heat began to work their magic. I sat there awestruck by its beauty, excitedly texting Shan pictures of my creation.
Pulling the puffy loaf out of the oven, what happened next was even better than I expected. I figured I would just slice the loaf in half, using it like a focaccia bread. Instead, thanks to the stretchy, bubbly, popover dough, I was able to pull the loaf apart like a pita, stuffing it to create the most amazing leftover beef sandwich. My life changed forever, and now I just want to stuff everything inside of popover dough. It’s a problem!
- 2 cups (250-275) all-purpose flour
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped chives or green onions
- ½ tbsp freshly cracked black pepper
- 1 tbsp kosher salt
- 3 large eggs
- 2½ cups whole milk
- 5 tbsp unsalted butter
- In a mixing bowl, combine flour, parsley, chives, pepper, and salt. Whisk to combine.
- In a separate bowl, combine eggs, and milk, whisking until combined, then gradually add flour mixture into the eggs and milk, followed by 3 tablespoons of melted, unsalted butter, lightly mixing until just combined. The batter will be quite runny, a bit runnier than heavy cream.
- Preheat oven to 425F.
- Brush two 11 x 7 x 2 inch pans each with a tablespoon of melted butter.
- Once buttered, fill pan about half way with batter.
- Bake about 35-45 minutes, until popover loaf has puffed up, and become golden brown.
- Serve warm.