BLUEBERRY POPOVERS
A special popover recipe to serve at your next brunch. Eggy and rich but not too sweet and quite impressive, but simple. Please try the lemon juice and powdered sugar on the top. It really adds to the total flavor!
Provided by BarbT
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put a piece of butter into each of 6 large muffin cups.
- Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
- Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
- Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 36.1 g, Cholesterol 112.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 92.9 mg, Sugar 18.9 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.
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.
BLUEBERRY POPOVERS
A slightly sweet variation on the classic popover, with fresh blueberries and a hint of almond. Serve right from the oven.
Provided by Disque
Categories Breads
Time 45m
Yield 6 Large popovers
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Mix eggs and sugar well. Whisk in milk, then almond extract and pinch of salt. Whisk in flour, mixing until almost all the lumps are gone and the batter resembles thick cream. Set aside. In fact, let the batter rest for an hour, if you have the time - although it doesn't matter that much. Popovers will rise slightly more if batter has rested.
- Place 1/2 tablespoon of cold butter in each cup of a six-muffin pan (for large muffins). When the oven has preheated, place the pan in the oven, directly on the middle oven rack. (Remove any rack that is above the pan.) Heat the pan for 3 minutes.
- Remove hot pan from oven. Whisk batter, briefly, and pour into muffin pan. Add blueberries, dividing evenly among the muffins. Use a knife or fork to make sure berries are covered - even if only a little - by the batter.
- Bake at 450 degrees for 12 - 15 minutes. Reduce temp to 350 degrees and bake for another 20 minutes.
- Remove from oven and squeeze lemon juice over the tops; sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : Calories 230.2, Fat 9.9, SaturatedFat 5.4, Cholesterol 114, Sodium 132.7, Carbohydrate 28.6, Fiber 1, Sugar 9.9, Protein 6.8
BETTER THAN BEST BLUEBERRY POPOVERS
Do you like waffles, pancakes or French toast? If so, you'll want to try this yummy popover, it's like getting all three in one. Grab a wedge quick or it will disappear before your eyes! Pure heaven!
Provided by QTPetootie
Categories Breads
Time 42m
Yield 4-8 wedges, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Generously butter a 9-inch pie plate and place berries into the bottom.
- In a blender, combine milk, melted butter, eggs and vanilla extract; blend.
- In small mixing bowl, combine flour, sugar, nutmeg and salt.
- Add flour mixture to blender's wet ingredients; blend until smooth.
- Pour over the berries.
- Combine 1/4 cup sugar and 1 tsp cinnamon together in separate small dish or sugar shaker (You won't use all of this but it is a good ratio to make cinnamon sugar~ you'll have extra for other recipes!).
- Sprinkle top of blueberry popover with 2 tsp of cinnamon sugar mixture.
- Bake for 15-20 minutes at 450 degrees then reduce the oven temperature to 350 degrees F and bake another 15-20 minutes.
- Cut into wedges and serve warm.
- You can top with butter or syrup but I prefer Brummel& Brown's blueberry yogurt spread~ Yummy!
Nutrition Facts : Calories 181.6, Fat 5.5, SaturatedFat 3, Cholesterol 64.8, Sodium 126.2, Carbohydrate 28.9, Fiber 1, Sugar 14.5, Protein 4.4
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