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.
THE BIGGEST FATTEST FLUFFIEST POPOVER RECIPE
The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!
Provided by Heather Tullos
Categories Breads
Time 55m
Number Of Ingredients 5
Steps:
- Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
- Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.
- With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
- Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
- Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
- Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
- My preference is to serve immediately and enjoy them warm!
Nutrition Facts : Calories 244 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EASY AND DELICIOUS CRUSTY POPOVERS
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
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
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.
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
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.
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
GARLIC PARMESAN POPOVERS
Steps:
- Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
- In a bowl whisk together eggs, milk, and water. Add flour and whisk mixture until combined well but still slightly lumpy.
- Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan).
QUICK AND EASY POPOVERS
Make and share this Quick and Easy Popovers recipe from Food.com.
Provided by Jodid
Categories Breads
Time 1h10m
Yield 6 Pop Overs
Number Of Ingredients 6
Steps:
- Mix flour and salt in a medium bowl and make a well in the center.
- Pour eggs and 1/2 cup milk into the well.
- Gradually work in flour, whisking until smooth.
- Whisk in 3/4 cup milk.
- Cover bowl with plastic wrap and refridgerate for 30 minutes.
- Heat oven to 450 degrees.
- Preheat muffin or pop-over pan for 10 minutes.
- When hot, brush cups with softened butter.
- Fill cups 2/3 full with pop-over mixture.
- Bake at 450 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake 10-15 minutes longer.
- DO NOT open the oven door until finished baking!
- Pop-over will deflate if you do.
Nutrition Facts : Calories 151.8, Fat 3.8, SaturatedFat 1.7, Cholesterol 77.6, Sodium 242.6, Carbohydrate 22.4, Fiber 0.7, Sugar 0.2, Protein 6.5
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- 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 melted butter in each cup of a large popover tin (see notes for muffin tin°). Preheat oven to 425° F and adjust one of the oven racks to the bottom level. Place pan on the bottom rack of the oven while it preheats.
- Once oven is preheated, remove the pan from the oven and immediately divide batter among the cups (about each half full). Place the pan back in the oven and bake the popovers at 425° F for 20 minutes, then reduce temperature to 350° F and bake for 10 to 15 minutes longer. Do not open the oven unless the tops look like they are burning. Place a cookie sheet on the top rack to protect the popovers. Remove from pan immediately and serve hot.
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- Preheat the oven to 425 degrees F. In a medium bowl, whisk together the flour and salt, then add the milk, eggs, and butter. Whisk until just combined. The batter should be thin.
- Place the popover pan in the oven for 2 minutes. Remove the pan from the oven, fill each popover pan cup with 1/2 teaspoon of butter, and then top with batter, about three quarters of the way up.
- Bake for 10 minutes, then decrease the oven temperature to 375 degrees F, and continue baking for 20-25 minutes, until the popovers are puffy and golden brown. Do not open the oven during this time or your popovers will deflate.
- After taking the popovers out of the oven, carefully remove each popover from the pan. Serve warm with butter or jam.
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