Popovers Recipes

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POPOVERS



Popovers image

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

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray

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



Popovers image

A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 4

1/2 cup milk, room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).

Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

TRADITIONAL POPOVERS



Traditional Popovers image

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

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

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



Popovers image

Provided by Alex Guarnaschelli

Time 40m

Yield 8 to 12 popovers

Number Of Ingredients 5

1 cup all-purpose flour
3/4 teaspoon kosher salt
2 eggs, room temperature
1 1/4 cups whole milk, room temperature
1 tablespoon lightly salted butter, melted, plus additional for greasing the molds

Steps:

  • Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
  • In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
  • 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.

POPOVERS



Popovers image

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

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

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

BASIC POPOVERS



Basic Popovers image

Provided by Alton Brown

Time 50m

Yield 6 large popovers

Number Of Ingredients 5

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
4 3/4 ounces all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature

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.

POPOVERS



Popovers image

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

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

CHEF JOHN'S POPOVERS



Chef John's Popovers image

They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
cooking spray
2 large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
1 pinch cayenne pepper
2 tablespoons shredded Cheddar cheese

Steps:

  • Grease a 6-tin muffin pan with butter and cooking spray.
  • Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  • Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g

PERFECT POPOVERS



Perfect Popovers image

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

1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

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.

EASY AND DELICIOUS CRUSTY POPOVERS



Easy and Delicious Crusty Popovers image

I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!

Provided by Rebecca Cartwright

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 45m

Yield 12

Number Of Ingredients 5

4 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted - divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
  • Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
  • Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
  • Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g

POPOVERS



Popovers image

You need just four ingredients to make impressive-looking popovers. They make any meal special.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

1 cup milk
2 eggs
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt

Steps:

  • Heat oven to 450°. Generously grease 6-cup popover pan with shortening. Place pan in oven 5 minutes to heat.
  • Meanwhile, place milk in 1-cup microwavable measuring cup. Microwave uncovered on High 40 to 50 seconds or until warm. Beat eggs slightly in medium bowl with fork or wire whisk. Stir in flour, milk and salt with fork or wire whisk just until smooth (do not overbeat). Fill popover pan cups half full. Bake 20 minutes.
  • Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 125, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 230 mg

SIMPLE POPOVERS



Simple Popovers image

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

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt

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

PASSOVER POPOVERS



Passover Popovers image

Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 5

1 cup water
1/2 cup safflower oil
1/8 to 1/4 teaspoon salt
1 cup matzo cake meal
7 large eggs, room temperature

Steps:

  • Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.

Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

POPOVERS



Popovers image

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

Categories     easy, side dish

Time 45m

Yield 12 popovers

Number Of Ingredients 7

5 tablespoons melted butter
2 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional

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, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

POPOVERS



Popovers image

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

vegetable oil, for cooking
150g plain flour
4 eggs
200ml milk

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

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From fearlessdining.com


POPOVERS - JO COOKS
2021-01-28 How To Make Popovers. Preheat Oven: Preheat oven to 400°F. Prep Pan: Grease the popover/muffin tray well with the butter. You can either use softened butter to easily grease the popover cups, or melted butter and use a brush to thoroughly brush the cups. You can pour any leftover butter in the bottom of each cup.
From jocooks.com


PERFECT POPOVERS | COOK'S COUNTRY - QUICK RECIPES
WHY THIS RECIPE WORKS. We chose bread flour for its high protein content, which gave our Perfect Popovers the highest rise and crispest crust. Resting the batter for an hour before baking gave the proteins in the flour time to relax and prevented the popovers fro...
From cookscountry.com


POPOVERS | AMERICA'S TEST KITCHEN
Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit.
From americastestkitchen.com


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Top Asked Questions

How do you make a popover in the oven?
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.
How do you make extra Puffy popovers?
The trick for extra puffy popovers (Jordan Pond recipe) is to mix 2 eggs with a beater for 2 min.; slowly add 1/2 of milk (1/2 of 1 cup) and beat for 30 seconds. Then, add flour (1 cup)-salt-baking soda melange and beat. Add rest of milk and beat for 2 minutes at medium speed.
How do you make a popover in a muffin tin?
In a large bowl, whisk together milk, eggs and 1 Tablespoon melted butter. Add flour mixture and stir just until combined, about 30 seconds. Let mixture sit 10 to 15 minutes while you prepare the pan and preheat the oven. Place 1 teaspoon butter in each cup of a large popover tin (see notes for muffin tin°).
How do you make a frothy egg popover?
Read the full recipe after the video. 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.

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