Elevate your baking with these airy saffron popovers, delicately flavored with premium Greek or Afghan saffron. These golden, puffy treats are versatile enough for both sweet and savory accompaniments, making them a perfect addition to brunch spreads or elegant dinners. Whether served with butter and jam or alongside a roasted dish, their subtle saffron aroma and crisp edges will impress. No popover pan? No problem — standard muffin tins work beautifully.
If you don’t own a popover pan, you can use a standard-size muffin pan or custard cups. Saffron popovers are great with either savory fillings or butter and jam. We like to use our Greek saffron, but our Afghan saffron is also lovely.
Preheat the oven to 450° F. Thoroughly grease each cup of the popover pan (or muffin tin). Set aside. Crumble the saffron into the milk and let stand for 10 minutes.
In a mixing bowl, whisk together the eggs, saffron-milk, and butter. Add the flour and salt and whisk until the batter is smooth.
Fill each of the pan’s cups just over half full. Bake until the popovers have puffed up and the tops have some golden spots, about 15–20 minutes. Reduce the oven temperature to 350° F and bake until the popover tops are completely golden brown, about another 15–20 minutes.
Remove the popovers from the pan and use a paring knife to poke a slit into the bottom of each one, which will allow some steam to escape and prevent the interior from becoming gummy. Serve right away.
Share:
0 comments
Subscribe to our Spice Letter for 10% off your first order!
0 comments