One of the biggest perks of breakfast in bed (any time of day!) is that there is very little cleanup. There are no tables to set and no dinnerware sets are dirtied in the process, which gives you more time to relax and actually enjoy your meal. I surprised Mike with breakfast in bed and I wanted to make him something a little different. I love my morning bowl of oats and these beautiful popovers are just another way to eat them. And Mike (who normally won’t touch a bowl of oats) asked me to make these again. I think this breakfast in bed will be showing itself again in our near future.
(Yield: 6 popovers)
2 large eggs
1 c low-fat or fat-free milk
½ c rolled oats
½ c all-purpose flour
½ teaspoon fine salt
1 TB super fine sugar
1 TB butter, melted and cooled slightly
¼ teaspoon vanilla bean paste
3 teaspoon canola oil, to grease the pan
1 TB honey
1 teaspoon rose water (optional)
Popover pan (to make 6 popovers)
Position a rack in the center of the oven and preheat the oven to 425F. While the oven is preheating, let the eggs and the milk sit out at room temperature for about 30 minutes.
Measure ½ teaspoon canola oil into each popover cup. In a blender, process the oats until they become a fine powder; pulse in the flour, salt, and sugar. In a separate bowl, combine the melted butter, eggs, milk, and vanilla bean paste. Pour the egg mixture into the blender with the oat mixture and pulse three times, then use a rubber spatula to scrape down the sides of the blender and pulse one more time; be careful not to over-process. The batter will be thin and a little lumpy.
Pour the batter into the popover pan, filling each cup about halfway full. Bake for 20 minutes at 425F, then turn down the oven to 350F and bake for another 8 minutes. (Do not oven the oven during the cooking process.) Remove from oven and use a sharp knife to cut a slit in the top of each popover to allow the steam to escape.