Momma Bear asked if I would post my recipe for Popovers and I must say that this is one of the most requested things I could make ever!! My family loves popovers and apparently can't mix together 4 kitchen staples because they always ask me to make them.
These Popovers are yummy with butter, whatever sauce is going with dinner, or I'll even spoon a bit of jam or whipped cream in them for dessert. Crusty on the outside but all webby inside from the eggs. They are best eaten hot, but are good (if there are any left) the next day for breakfast.
3 Eggs
1 Cup milk
1 T. veg, oil or melted butter
1 Cup flour
Heat a greased Popover pan (you can do it in a cupcake pan, but if you're going to make a habit of this, it's worth getting one) in the oven at 400 while you mix up the batter.
Whisk Eggs well, add milk and oil or butter, then gradually whisk in flour (no lumps!). Pull the hot pan out of the oven and pour the batter in evenly. Bake for about 45 minutes and make sure you leave enough clearance above them in the oven or they'll burn into the next higher rack. I usually end up removing a rack to avoid this happening AGAIN, but most of the time I don't remember to do so until the popovers are half baked and I'm jockeying hot things all over my kitchen while instructing my kids to "please do not touch anything, go watch TV until dinner is ready!"
This recipe makes 6. Enjoy!
1 Cup milk
1 T. veg, oil or melted butter
1 Cup flour
Heat a greased Popover pan (you can do it in a cupcake pan, but if you're going to make a habit of this, it's worth getting one) in the oven at 400 while you mix up the batter.
Whisk Eggs well, add milk and oil or butter, then gradually whisk in flour (no lumps!). Pull the hot pan out of the oven and pour the batter in evenly. Bake for about 45 minutes and make sure you leave enough clearance above them in the oven or they'll burn into the next higher rack. I usually end up removing a rack to avoid this happening AGAIN, but most of the time I don't remember to do so until the popovers are half baked and I'm jockeying hot things all over my kitchen while instructing my kids to "please do not touch anything, go watch TV until dinner is ready!"
This recipe makes 6. Enjoy!
9 comments:
Aliceson, these look delicious and seem relatively fool-proof. If I use a regular muffin pan, does the recipe still yield six, or should I double it to make more? Is everything else the same?
I'm really a horrible cook. I will probably screw this up.
Ooh...these look so yummy - I can't wait to try them. I do one gluten day a week. (darn gluten intolerance!) This looks like an excellent reason for a gluten day.
And Skyewriter is so right! your photos are amazing!!
Rachel,
If you use a muffin pan you will end up with a few more because the Popover cups are quite large and hold more batter. As long as you make sure to beat the eggs well and grease the cups, you'll be fine. Let me know how they turn out.
Shady Lady,
I'm glad to hear that you might be able to try these. I couldn't live without good old gluten. And thank you for the complements on my photos. I only started photographing food (for fun) since doing this whole blog thing and I really enjoy it. I think that food is much more than just taste. It's also texture and color and presentation.
wow, these look pretty freaking amazing!!!
I love popovers! I will make these with dinner tonight!
I haven't made these in years. Thanks for the encouragement!
You do have a knack for photographing food, which is much more useful than taking great leg hair pics.
I had no idea they had special popover pans. My parents made these for my family occasionally. They are good, yet, I never really make them.
I do scones or pumpkins waffles, or yes, that crazy decadent chocolate pots I just tried on Valentine's Day.
Ooooh, they look amazing!
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