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| Popovers (Photo by Amy Bradt) |
Popovers are the American version of English Yorkshire Pudding. They are best right out of the oven, slathered with butter, and are great with any roast beef dinner. You can also top with fruit and whipped cream or butter and jam for breakfast. This recipe makes twelve mini-popovers, or 6 large.
Recipe by: Amy Bradt Yield: 6 servings
Ingredients
1 1/4 cups flour
1/2 teaspoon salt
3 large eggs, room temperature
1 1/4 cups milk, lukewarm
1 tablespoon butter, melted
Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. The batter can be made ahead of time and stored in the refrigerator, but should be used at room temperature.
Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup 2/3 to 3/4 full with batter and bake 20 minutes. Reduce temperature to 300° and continue baking 20 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, place a cookie sheet on the oven rack at the very top of the oven, to shield the popovers' tops from direct heat.
Remove from oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve immediately.
Original recipe from: Combination from Chicago Pan Company & King Arthur Flour.
1/2 teaspoon salt
3 large eggs, room temperature
1 1/4 cups milk, lukewarm
1 tablespoon butter, melted
2 tablespoons butter, cut into 12 even pieces
Directions
Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400° and position a rack on the lower shelf, and one on the very top. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popovers to be too close to the top of the oven, as they'll burn.
Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400° and position a rack on the lower shelf, and one on the very top. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popovers to be too close to the top of the oven, as they'll burn.
Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. The batter can be made ahead of time and stored in the refrigerator, but should be used at room temperature.
Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup 2/3 to 3/4 full with batter and bake 20 minutes. Reduce temperature to 300° and continue baking 20 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, place a cookie sheet on the oven rack at the very top of the oven, to shield the popovers' tops from direct heat.
Remove from oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve immediately.
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| Popovers (Photo by Amy Bradt) |
Notes
You can sprinkle 1/2 ounce of shredded Gruyere cheese to each popover tin before placing in oven (for 6 large popover recipe).
You can sprinkle 1/2 ounce of shredded Gruyere cheese to each popover tin before placing in oven (for 6 large popover recipe).
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