BEST POPOVER RECIPE RECIPES

Name: Basic Popovers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 large popovers
Ingredients: 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan; 4 3/4 ounces all-purpose flour; 1 1/2 teaspoons kosher salt; 2 large eggs, at room temperature; 1 cup whole milk, at room temperature

BASIC POPOVERS RECIPE | ALTON BROWN | FOOD NETWORK

Basic Popovers Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 large popovers

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
4 3/4 ounces all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature

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.

POPOVERS RECIPE - NYT COOKING

Popovers Recipe - NYT Cooking image

Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it’s cooked in beef drippings. But butter isn’t a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn’t bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.

Provided by Mark Bittman

Total Time 45 minutes

Yield 12 popovers

Number Of Ingredients 7

Ingredients

5 tablespoons melted butter
2 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional

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.

Nutrition Facts : @context http//schema.org, Calories 104, UnsaturatedFatContent 2 grams, CarbohydrateContent 9 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 3 grams, SaturatedFatContent 4 grams, SodiumContent 103 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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BASIC POPOVERS RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4
Total Time 50 minutes

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.

See details

POPOVERS RECIPE - NYT COOKING

Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it’s cooked in beef drippings. But butter isn’t a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn’t bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 104 per serving

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.

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