Popovers
Popovers are one of those recipes that look impressive, but if you follow the recipe, they are a cinch. If you haven’t had one yet, I’m sorry. They are light, airy, crepe-like bread that has a crunchy exterior. When you break open the hot popover, it’s hollow with an eggy dough interior. They are great to stuff or serve alongside a hearty stew or soup. I usually make popovers when I make a roast, but they really go with anything and I would also enjoy them with butter and jam for breakfast.
Tips:
There are popover pans, which are like muffin tins, only deeper. If you want a truly impressive, tall popover, you need one of those pans. But you can make them with a muffin tin, just decrease the cooking time to about 20 minutes.
Notice that all the ingredients need to be at room temperature. Follow that!
Make sure the pan is hot before you pour in the batter.
Fill each section not more than half full.
No peeking while they are in the oven.
Popovers
Originally from Food Network
PREP 10 minutes
COOK 30 minutes
INGREDIENTS
1 ½ tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 ½ cups flour
¾ teaspoon kosher salt
3 extra-large eggs, at room temperature
1 ½ cups milk, at room temperature
INSTRUCTIONS
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.