BEST POPOVERS RECIPES
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.
Provided by Mark Bittman
Total Time 45 minutes
Yield 12 popovers
Number Of Ingredients 7
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
EASY POPOVERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These easy popovers make even an inexpensive meal fun and special. —Lourdes Dewick, Fort Lauderdale, Florida
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake 15 minutes. Reduce heat to 350°; bake until very firm, about 30 minutes longer. Remove from oven and prick each popover to allow steam to escape. Serve immediately.
Nutrition Facts : Calories 160 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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- 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.
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- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
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These easy popovers make even an inexpensive meal fun and special. —Lourdes Dewick, Fort Lauderdale, Florida
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Reviews 4
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Calories 160 calories per serving
- Preheat oven to 450°. Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake 15 minutes. Reduce heat to 350°; bake until very firm, about 30 minutes longer. Remove from oven and prick each popover to allow steam to escape. Serve immediately.
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- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
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