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Popovers

Bread Salads 'n' Sides

Popovers

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Few things provide as much visual glamour to a table as popovers. Whether prepared plain or with herbs or spices, they almost aways elicit an expressoin of awe whenever they are on the table. And, they are remarkably easy, expecially if you have a blender. Here goes!!!

INGREDIENTS​

4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 teaspoon salt
1 1/2 cups unbleached, all-purpose flour
3 tablespoons melted butter

DIRECTIONS

Preheat the oven to 450°F. Position your rack on a lower shelf so that the tops of the fully risen popovers will be about midway up the oven. What you don’t want is for the tops of the fully grown popovers to be too close to the top of the oven, as they’ll burn. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a standard 6-cup popover pan (or in a pinch, a metal muffin tin), one whose cups are close to 2 1/2″ wide x 1 1/2″ to 2″ deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves.

First Method – the most traditional.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk until the eggs and milk are well combined, with no streaks of egg yolk showing.

Add the flour all at once, and beat with a wire whisk until frothy; there shouldn’t be any large lumps of flour in the batter, but smaller lumps are OK. OR, you can use a stand mixer equipped with the whisk attachment, and whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, until frothy.

Stir in the melted butter, combining quickly.

Second Method – the easiest.

Put the eggs, milk, and salt in the container of your blender. Blend until the eggs and milk are well combined, with no streaks of egg yolk showing.

Add the flour all at once, and blend until well combined and frothy. If you see that your flour has clumped on the sides of the container, stop blending and scrape down the sides, then continue.

Once the flour is fully incorporated, blend in the melted butter, combining quickly.

Both methods – baking the popovers.

Pour the batter into the popover or muffin cups, filling them about 2/3 to 3/4 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven . Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until the popovers are a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each to release steam and help prevent sogginess. Slip them out of the pan, and serve.

If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

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