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
Provided by Alex Guarnaschelli
Time 40m
Yield 8 to 12 popovers
Number Of Ingredients 5
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.
TINY ROQUEFORT POPOVERS
Make and share this Tiny Roquefort Popovers recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 45m
Yield 24 popovers
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450°F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place a scant 1 tsp crumbled cheese in the center of each filled cup.
- Bake for 10 minutes.
- Do not open the oven door during this time.
- Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
- Serve immediately.
- Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3
SWISS - ROQUEFORT POPOVERS
This recipe is from website Recipes Wiki and was posted by Maintenance script. I have posted it here for the ZWT-7 tour of Switzerland. Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won't need to be pricked. Use 2 mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. You can reheat them but do not refrigerate them or they will become very soggy.
Provided by Baby Kato
Categories Swiss
Time 30m
Yield 24 mini popovers
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450 °F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined, a few lumps may remain.
- Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
- Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to open the oven door during this time.
- Reduce the oven temperature to 350 °F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.
Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3
SMALL BATCH POPOVERS
"These golden popovers are a great way to round out any meal," notes Pauline Sniezek of Adams, Massachuesetts. "We have enjoyed these popovers often during 50 years together."
Provided by Taste of Home
Time 25m
Yield 4 popovers.
Number Of Ingredients 4
Steps:
- In a small bowl, combine flour and salt. Whisk together eggs and milk; stir into dry ingredients just until blended. Pour into four greased and floured 8-oz. custard cups. Place on a baking sheet. Bake, uncovered, at 425° for 20 minutes or until puffed and edges are golden brown (do not open the oven door during baking).
Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 389mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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