[Edit: I haven't tried other plain popovers, but I do highly recommend Hot Chocolate Popovers.]
For breakfast the other weekend I made Popovers. I got a popover pan for Christmas, and I'd never tried to make them before. In fact, I'd actually never eaten one until I tried one a few years ago at my in-laws' house.
Popovers are generally pretty eggy. There's not a lot of flour or anything else to detract from that. I figured I'd give them a try anyway. My father-in-law said that the Martha Stewart Popover recipe he made wasn't too eggy, so that's what I made.
Recipe was simple and easy to make. The ingredients actually weren't too different from the recipe in the cookbook I have at home. Just 1 tablespoon butter, 1 cup of flour, a little salt, 2 eggs, and 1 ¼ cups milk. I also tossed in a little sugar. Whisk together, and add to greased popover cups. I was only supposed to fill the cups ⅔ to ¾ full. I had lots of batter leftover, so I ended up filling another 3 cups. My 6-popover recipe yielded 9. I baked them at 450F for 15 minutes, and then reduced the temperature to 350F to bake another 20. Once they were done, I slit the sides to vent them.
The popovers really puffed up, and I was surprised to see that they were basically just sitting atop the popover pan, rather than nested it in - it was like a scoop of ice cream sitting on top of a cone, with the tiniest bit of ice cream inside the cone. So, that was pretty fun and exciting. The popovers were basically hollow, and had nice layers along the outside. The popovers were still eggy (to me, who doesn't like eggs), but I was able to eat them by covering them up with apple butter and strawberry jam. I was happy that I had a friend willing to take the leftovers home with her (thanks, Shah!).
Popovers aren't my favorite thing, but they looked pretty neat and are a very easy thing to make if you're having company. Mixing time was very quick and nearly foolproof, and clean-up afterward was a snap. Also, these bake for 35 minutes, so you don't have to do anything except adjust the temperature while you have visitors, and you can serve the popovers promptly. I can't recommend popovers enough for that reason alone. I doubt I'll make this recipe again, but I'd give some flavored versions a try.
📖 Recipe
- 1 tablespoon butter
- 1 cup flour
- ½ teaspoon salt
- sugar (optional; to taste)
- 2 eggs
- 1 ¼ cup milk
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Whisk together flour, salt, and sugar. Separately, whisk together butter, egg, and milk. Pour liquid mixture into the flour and mix until just combined.
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Grease popover cups. Pour batter into greased cups, filling them ½ to ⅔ full.
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Bake at 450F for 15 minutes, then reduce oven temperature to 350F and bake for another 20 minutes, until crusty and brown. Remove popovers from oven and turn out immediately onto a cooling rack. Slit the sides with a sharp knife to let steam escape. Serve immediately.
This recipe was adapted from Martha Stewart.
Starr says
http://www.bonappetit.com/recipes/2005/12/green_onion_parmesan_popovers
That's all I have to say.
Oh, and yum.
Babygirl says
You're right, popover are usually eggy but these popovers came out look scrumptious. Really nice job. I may have to use this recipe.
Gary says
I failed again!! They are not poofing up over the pan. Suggestions?
Leona Konkel says
I'm sorry they didn't work out. I just found a typo in the recipe. It should take 2 eggs, not 1. I've fixed the recipe card. They didn't poof because 1 egg didn't create enough steam or provide enough structure for the popovers to maintain their shape.
Jane says
My popover pan must be larger than others because the recipe made 4, not 9–but wow! Beautiful & delicious. Can this recipe be doubled? . Nothing is worse than watching a batch of popover NOT rise. You have given me new hope.
Leona Konkel says
I'm glad you enjoyed them! I don't see why you couldn't double them. If for some reason they bake differently and you have more batter than you can use in your pan, you should be able to put the remaining batter in muffin cups.