HOW TO MAKE POPOVERS RECIPES

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. 

Steps:

• In a medium bowl, whisk the egg and milk until well combined and frothy. Sift in the flour and salt and then use a spatula to stir to just combined but still lumpy.
• Slowly whisk in the butter. Continue whisking until the batter is completely smooth, about 30 seconds. Let the batter rest in the fridge for 1 hour.
• Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. Place the pan in the oven and let it heat for 30 minutes.
• Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.
• Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.
• Bake for 15 minutes. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.
• Preheat the oven to 400˚F and line a baking sheet with foil.
• Peel, quarter, and core the pear. Place the pear quarters on the prepared baking sheet and brush the tops with maple syrup. Bake for 20 minutes, or until the pear is very tender.
• Set aside and let cool slightly and then mash until no large lumps remain.
• In a medium bowl, combine the butter, mashed pear, cinnamon, ginger, and salt and stir until smooth. Cover and refrigerate for up to 1 week.