Wednesday, February 2, 2011

THE ULTIMATE POPOVER

I have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge difference, not so much in the taste, but in appearance and how big the air bubbles are inside of the popover. These popovers could not be easier or cheaper to make, and they are such a treat, hot out of the oven with honey butter or strawberry jam!! If you do not have a popover pan, see note at the end of this post.

This recipe is fool proof as long as you follow it closely. Preheat your oven to 425 degrees. I put my popover pan in the oven while it preheats (do not grease before you preheat).

While your oven/pan is preheating, whisk together:
3 eggs
¼ teaspoon salt
1 teaspoon vanilla
1 cup of milk (see note)1 tablespoon melted butter

NOTE: If I have whipping cream, I put about ¼ cup of whipping cream in a measuring cup and then fill the rest of the way with 2% milk...if I have no cream on hand, I just use 1 cup of 2% milk).

After the above ingredients are whisked together well, add one cup of all purpose flour (spoon flour into measuring measuring cup and level off with straight edge). Whisk
everything together for about 30 seconds or until it looks very smooth & creamy.
Take the popover pan out of the hot oven and spray each cup with vegetable spray. Put a small chunk of chilled butter (roughly ½ teaspoon but the exact size is not crucial) into the bottom of each hot cup. Fill each cup half way full (makes six big popovers).

Bake popovers at 425 for 20 minutes. After 20 minutes, turn the oven down to 325 and bake for another 15 minutes. Remove popovers from pan and poke a tiny hole (I use a toothpick) in the bottom of each popover to relieve a little steam (not totally necessary if you are going to eat them right away).


 NOTE: If you do not have a popover pan, you can use 6 ounce (oven safe) custard cups (I used the clear Pyrex ones, for a long time, with great success). I placed them all on a cookie sheet for easier handling. The popovers will not get quite as tall (as they do with a popover pan) but they taste every bit as good.

Someone from outside the USA wrote and asked me what a popover pan was, so here is a photo. As you can see, it is almost like a cupcake pan, but the cups are a lot deeper and spaced far apart so the hot air can circulate around each cup.
SEE VIDEO TUTORIAL >>

Related Posts:

  • INSTANT ITALIAN FLAT BREADI can't tell you how many times I've been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat we… Read More
  • VEGGIE CORN BREAD This super MOIST and tasty (veggie filled) corn bread starts out with two of those little Jiffy corn bread mixes (what could be easier?) and feed… Read More
  • HOMEMADE FLOUR TORTILLASThis was my first attempt at homemade flour tortillas and I was "stunned and amazed" at how easy they were!! Since there is just two of us at home the… Read More
  • CHOCOLATE - BANANA BREADYep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but… Read More
  • TROPICAL FRUIT QUICK BREADThis tropical quick bread was still too hot to cut when I photographed it, so I don’t have a photo of the inside of the bread, but trust me, it is exc… Read More
  • THE ULTIMATE POPOVERI have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge differ… Read More
  • TRIPLE CHOCOLATE ZUCCHINI BREADDo you have a lot of zucchini this summer? If so, this is a great way to use it. This treat is super chocolate-y, super moist (in fact it gets even mo… Read More
  • THREE MINUTE MICROWAVE CORNBREADWhen I first found this little recipe that promised fresh corn bread in 3 minutes, I thought "no way". Well, I'm here to tell you "yes way"...it is ex… Read More
  • THE BEST BANANA-PINEAPPLE BREAD I'VE EVER EATEN!!I've tried, literally, dozens of banana bread recipes, over the years, and this one is, by far, the BEST I've ever eaten. It is quick and easy (one bo… Read More
  • WHIPPING CREAM BISCUITSI am fairly successful when it comes to baking with yeast, however, biscuits have been one of my big failures for many years. Every so often, I try va… Read More
  • BANANA-CHERRY BREADI found this recipe on http://www.mixingbowl.com/ and it is a keeper for sure. Super moist banana bread, mixed with maraschino cherries and pecans. Hu… Read More
  • PUMPKIN - CRANBERRY BREAD (the best)If the rating system for this recipe was 1 to 5 stars; I would rate this a 10. It is absolutely delicious and will be perfect for your holiday ta… Read More