POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
ENORMOUS POPOVERS
These popovers really are big. The recipe is from the 1940's and were served in Boston restaurants. They're buttery, crisp, and wonderful. This recipe produces the lightest tallest popovers using ovenproof china custard cups. Source: Unknown
Provided by Lynnda Cloutier
Categories Other Breads
Number Of Ingredients 5
Steps:
- 1. Set oven rack in middle position. Preheat oven to 375. Coat eight 8 oz. ovenproof china custard cups with vegetable spray. Put custard cups on foil lined jelly roll pan; foil should be shiny side up.
- 2. Whisk eggs in large bowl til frothy. Add milk and cooled, melted butter and whisk to combine. Whisk in flour and salt. There will be some lumps. Fill each custard cup with 3/4 cup batter.
- 3. Bake popovers on jelly roll pan about 1 hour or til tall and buttery brown. Don't open oven door while popovers are cooking.
- 4. Remove pan from oven; leave oven on. Puncture nick of each popover on four sides to allow steam to escape. Return pan to oven and bake popovers 10 minutes more. Remove popovers form oven and turn out of cups. Serve at once with butter or jam. Popovers are best eaten the day they are made, but leftovers may be stored in a plastic bag at room temperature and reheated the next day in the oven. They will be neither as light nor as crisp as the day they were fresh, but they will still be tasty.
BASIC POPOVERS
Provided by Alton Brown
Time 50m
Yield 6 large popovers
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F.
- Grease a 6-cup popover pan with the 1 teaspoon of butter.
- Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
- Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.
PERFECT POPOVERS
By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
- In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
- Fill the popover cups two-thirds to three-quarters full.
- Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
POPOVERS
Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite
Provided by Anna Glover
Categories Side dish
Time 40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
- Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
- Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
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- Preheat oven to 450F. Position rack on the lower half of your oven so that your popovers have room to rise. Place the un-greased popover pan in the oven to warm.
- Combine the eggs, milk and salt. In a food processor or blender, combine the eggs, milk and salt. Process for a few seconds until just combined. You should not see streaks of yolk.
- Add the flour and pulse until combined, about 20 seconds. Scrape down sides of your blender or food processor bowl to get any flour off the sides. There should not be any big lumps in the batter.
- Add the melted butter and pulse until combined, about 20 seconds. The batter should be slightly frothy on top, as shown in the photo above.
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