DARK CHOCOLATE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 8
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, sugar, and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Sprinkle chocolate over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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.
CHOCOLATE POPOVERS
These popovers would make a wonderful Valentine's Day breakfast treat. From Chocolate for Breakfast and Tea by Laura Zahn.
Provided by Miss Annie
Categories Quick Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF.
- Heavily grease 12 non-stick muffin cups or 6 non-stick popover pans.
- In a medium bowl, whisk or beat together eggs, milk, and butter.
- Add flour, shaved chocolate, and salt and beat until smooth.
- Divide batter between the 12 cups, filling each about 3/4 full.
- Bake for 45 to 50 minutes or until puffed and crispy on top.
- Remove from oven and serve as soon as possible.
- If you like, garnish with chocolate curls and strawberries.
Nutrition Facts : Calories 155.6, Fat 6.1, SaturatedFat 3, Cholesterol 116.5, Sodium 165.9, Carbohydrate 18, Fiber 0.6, Sugar 0.2, Protein 6.7
ORANGE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Bacon and Black Pepper Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 8
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour, sugar, and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour, orange zest, and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
CHOCOLATE ORANGE POPOVERS
Ah, the age old quandry - how to keep my better half from becoming bored with plain popovers? Then inspiration lit up my kitchen. Combine two of his favorite flavors, orange and chocolate. Maybe someone else somewhere also came up with this but so did I, all by myself (with a gentle hint from my friend Bergy).
Provided by Dynean
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- spray popover or muffin pan with nonstick spray, or line muffin tin with papers.
- combine all ingredients. batter will be a little lumpy. divide evenly between 6 popovers/muffins.
- put into a cold oven. bake at 450 for 25 minutes.
Nutrition Facts : Calories 136.6, Fat 3.8, SaturatedFat 1.8, Cholesterol 76.2, Sodium 238.3, Carbohydrate 19.9, Fiber 1.8, Sugar 0.3, Protein 6.3
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.
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