Popovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon salt
2 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
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Directions: |
Directions:Preheat the oven to 425º. 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.
Beat eggs into milk until frothy (can be done in a blender). Add the salt and flour; beat about 1 minute or till large bubbles apear. Let sit 30-45 minutes at room temperature, then beat again. This can be done in a blender as well.
15 minutes before the 2nd beating, preheat oven. Fill cups 1/2 full and place in hot oven.
Bake 30-35 minutes until the popovers are blown up and lightly brown.
Remove from oven and prick with knife to allow steam out. Eat warm with butter and jam.
Cheese popovers - add a few shakes of paprika or cayenne, plus 1/2 cup of grated cheese to batter. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: There are 3 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!
Our first popovers were eaten at Normandie Farm in Potomac, MD. They're amazing. We had a birthday tea party for Lauren with Memaw and Michelle one year. It was delightful. Jim the violinist played all sorts of songs from our favorite musicals. The restaurant was decorated for Christmas and beautiful.
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