Popovers!
I got a popover pan for Christmas! So far it has been my favorite toy of the season. Most popover recipes are nearly identical, with a few variations I’ve listed below.
Bring ingredients to room temperature (apx 70F) before combining.
2 eggs
1 cup milk
1 cup flour
1/4 tesp salt
1 Tbl melted butter
Pre-heat oven and popover pan to 450F.
Whisk together salt and flour to aerate. In second bowl, beat eggs. Add milk. Stir. Add dry to wet and mix. The electric beater is ideal for this, although a few small lumps do not seem to create problems. Grease popover pan with butter (you can ignore this instruction if your pan is non-stick! I love non-stick pans!). Fill each cup 1/3 to 1/2 full with batter. Bake 20 min @ 450F, reduce heat and bake for another 20 min @ 350F.
Bring ingredients to room temperature (apx 70F) before combining.
2 eggs
1 cup milk
1 cup flour
1/4 tesp salt
1 Tbl melted butter
Pre-heat oven and popover pan to 450F.
Whisk together salt and flour to aerate. In second bowl, beat eggs. Add milk. Stir. Add dry to wet and mix. The electric beater is ideal for this, although a few small lumps do not seem to create problems. Grease popover pan with butter (you can ignore this instruction if your pan is non-stick! I love non-stick pans!). Fill each cup 1/3 to 1/2 full with batter. Bake 20 min @ 450F, reduce heat and bake for another 20 min @ 350F.
- Better Homes and Gardens (pp. 76) suggests 1 Tbl salad oil instead of butter. Bake 15 min @ 475F and 25-30min @ 350F.
- Alton Brown uses a whopping 1 1/2 tesp salt. Bake 40 min at 400F.
- Fannie Farmer (pp 314) bakes 20 min @ 450F and 20 min @ 350F. Bacon variant: Add 1/4 cup crumbled cooked, crisp bacon.
- Joy of Cooking (pp 632) bakes 15 min @ 450F and 20 min @ 350F. Cheese variant: In a separate bowl grate 1/2 cup of sharp cheddar or parmesan cheese. Toss with 1/4 tesp paprika and a few grains cayenne. Put 1 Tbl batter into each cup, and 1 Tbl cheese. Fill cups as normal and bake.