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
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
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.
BASIC POPOVERS
Provided by Alton Brown
Time 50m
Yield 6 large popovers
Number Of Ingredients 5
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.
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
POPOVERS
Categories Bread Milk/Cream Egg Side Bake Low Cal Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
SIMPLE POPOVERS
Popovers have never been easier than with this simple, four-ingredient recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
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.
POPOVERS
Make these moreish popovers to serve with your Thanksgiving dinner or Sunday roast. Very similar to Yorkshire puddings, popovers are an American favourite
Provided by Anna Glover
Categories Side dish
Time 40m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
- Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
- Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.09 milligram of sodium
EASY POPOVERS
Popovers make even an inexpensive meal fun and special, assures Lourdes Dewick of Fort Lauderdale, Florida.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- 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 at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.
Nutrition Facts : Calories 161 calories, Fat 7g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 257mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PERFECT POPOVERS
I know there are a lot of recipes for popovers on 'Zaar, in fact I have three other popover recipes listed, but these came out perfect for me (puffed up very high) and I didn't even have to pre-heat the popover tins either! I did use popover pans though and if using popover or muffin tins it is very important only to fill them halfway. Recipe source: local newspaper.
Provided by ellie_
Categories Quick Breads
Time 40m
Yield 6 popovers
Number Of Ingredients 4
Steps:
- Preheat oven to 450-degrees F.
- Grease a 6-cup popover pan (or use muffin tins)--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
- In a mixing bowl or large measuring cup whisk together flour and salt.
- In another mixing bowl or large measuring cup (I used a 2-cup measuring cup), whisk milk and eggs together until blended.
- Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups) it is very easy to pour into the popover tins.).
- Pour batter into the prepared popover cups.
- Bake for 15 minutes.
- DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
- Reduce heat to 350-degrees F and bake 20 minutes more.
- Serve immediately.
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