POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate 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 5
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 until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour 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. 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.
FOOLPROOF POPOVERS
Bake Melissa d'Arabian's recipe for hollow, golden Foolproof Popovers from Ten Dollar Dinners in a muffin tin for the perfect accompaniment to a Sunday roast.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 8 popovers
Number Of Ingredients 5
Steps:
- Special equipment: muffin tin
- Preheat the oven to 400 degrees F.
- Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
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.
MINI-POPOVERS WITH FLAVORED BUTTER TRIO
These cute mini popovers are perfect for breakfast, holiday brunch or a side at dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Generously grease 32 mini muffin cups with shortening.
- In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove from heat. Beat in eggs, 1 at a time; continue beating until smooth.
- Drop dough by level measuring tablespoonfuls into muffin cups.
- Bake 23 to 27 minutes or until deep golden brown.
- Meanwhile, stir together ingredients of desired flavored butter(s) to serve with popovers.
Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Mini popover (without butter), Sodium 65 mg, Sugar 0 g, TransFat 0 g
TRADITIONAL POPOVERS
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
Provided by J MILLER
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
- Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
- Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
- Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g
MINI POPOVERS
Steps:
- Grease your mini muffin pan and put in the fridge to chill while you're making the batter. Crack your eggs into a bowl and beat well. Then add the flour, milk, and salt and mix everything together-don't worry about the lumps, it'll probably be pretty lumpy. Pour the batter into the mini muffin tray-about 3/4 of the way for each one. Put in the oven and THEN turn the oven on to 400 degrees F. Cook for about 10-15 minutes, or until the edges turn golden brown and then take them out of the oven. Serve as soon as possible.
MINI CHEDDAR POPOVERS
Make and share this Mini Cheddar Popovers recipe from Food.com.
Provided by Mom2Rose
Categories Breads
Time 30m
Yield 24 popovers, 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F
- Spray 24 miniature muffin cups with nonstick cooking spray.
- Place muffin pans on cookie sheet.
- Add 1/8 teaspoon oil to bottom of each cup.
- In small bowl, combine milk, egg and egg white; beat well with wire whisk.
- Lightly spoon flour into measuring cup; level off.
- Lightly spoon flour into measuring cup; level off.
- Add flour; beat until smooth.
- Stir in cheese.
- Place pans on cookie sheet in oven for several minutes to heat.
- Remove cookie sheet from oven; quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.
- Bake at 425°F for 18 to 20 minutes or until popovers are puffed and deep golden brown.
- Immediately remove from muffin cups; serve warm.
Nutrition Facts : Calories 34.2, Fat 1.6, SaturatedFat 0.7, Cholesterol 11.5, Sodium 18.8, Carbohydrate 3.4, Fiber 0.1, Protein 1.5
MINI PROVOLONE POPOVERS
Provided by Andrea Albin
Categories Bread Milk/Cream Cheese Egg Side Bake Picnic Kid-Friendly Oscars Father's Day Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 24 popovers
Number Of Ingredients 10
Steps:
- Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
- Preheat oven to 425°F with rack in upper third.
- Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
- Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
PETITE POPOVERS
This recipe came with a mini popover pan I purchased. I like the idea of the smaller ones as they go farther and people can choose how many they want. I often add fresh herbs or cheese to these with good results
Provided by Bonnie G 2
Categories Breads
Time 50m
Yield 24 Popovers, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400.
- In medium bowl, beat together all ingredients.
- Using half the batter, fill each well in pan 2/3 full.
- Bake 20-23 minutes, until golden brown.
- Remove popovers from pan.
- Repeat filling and baking procedure with remaining batter.
Nutrition Facts : Calories 60.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 37.9, Sodium 107.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 2.2
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