New Popover Pan Recipes

Steps:

• Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
• Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
• Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
• Bake for 50 minutes. Do not open the oven door during baking.
• After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups.

Steps:

• 1. Preheat the oven to 400°F. Grease 6 wells of a large popover pan with soft butter and a pastry brush.
• 2. Use a large mixing bowl and a wire whisk. Beat the eggs, milk, and salt together. Mix in the flour until completely smooth. Continue mixing for a few minutes to develop the gluten. Add the melted butter after the gluten is developed so the fat will not interfere with the gluten development.
• 3. Fill the prepared cups only a scant half-full. Bake for 40 minutes on the center rack. The popovers will dry and become rigid.
• 4. Turn off the oven, open the door, and with a sharp knife, quickly make a 1" slit in the side of each popover to release the steam. Close the oven door and let them sit for 10-15 minutes. During this period, the interior of the popovers should become dry and sturdy.
• 5. Lift the popovers from the pan immediately after removing the pan from the oven by grasping the tops with an oven mitt or glove.
• 6. Serve plain, or with butter and jam. Best served hot, straight from the oven. ***They can also be cut open and filled with sweetened berries and topped with whipped cream for a shortcake-type dessert.***

Steps:

• Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
• Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
• Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Steps:

• Preheat oven to 450 degrees.
• Spray the cups of a 6-cup popover pan with non-stick cooking spray.
• Pour 1/2 teaspoon of the melted butter into each cup.
• In a bowl, whisk together the eggs and the milk, then whisk in the remaining 1 Tbs. of butter.
• In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
• Divide the batter among the 6 cups and bake for 20 minutes.
• Reduce heat to 325 and bake for 15 minutes more.
• Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool.
• Serve plain (my fave), or with butter or jam for breakfast, or with roast beef and au jus.