Popovers?

16 years ago

I have never made Popovers before, and I just went out, and purchased a new Popover Pan. Does someone have a good recipe for them. There are so many different ones on the Internet, that I don't know which one to try. I know someone on the Forum, recieved a Pan in a Swap, but I can't remember who it was. I just remembered that they looked good!!! Thanks Guy's !!! Diana Beaulieu P.S...Can someone stop me from buying new kitchen gagets !!! LOL

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Comments (5)

vagardengirl
16 years ago
This is my "go to recipe!" I've never had any problems with this recipe and they are lovely popovers. I hope you enjoy!

Popovers by Abigail Johnson Dodge From Fine Cooking 50, pp. 44
ItÂs best to use a nonstick pan, whether it's a muffin tin or a popover pan.
Using whole milk or half-and-half gives the popovers body and richness and I wouldnÂt deviate from that.
Yields ten popovers (in standard popover pans) or twelve popovers (in a muffin tin).

4 large eggs, at room temperature
1-1/2 cups whole milk or half-and-half, at room temperature
4 Tbs. unsalted butter, melted and cooled
1 Tbs. Dijon mustard
6 oz. (1-1/3 cups) all-purpose flour
3/4 tsp. table salt
1/8 tsp. cayenne
Nonstick spray for the pan

Heat the oven to 450Â°F.

Arrange oven rack in the middle of the oven and slide two popover pans (six 6 oz. cups per pan) or one 12 cup nonstick muffin tin (with 3Â½ oz. cups) onto the rack.
In a blender, combine the eggs, milk or half-and-half, melted butter, and mustard.

Process until blended, about 10 seconds.
Add the flour, salt, and cayenne and blend until just combined, ~10 to 15 seconds.
Scrape down the sides, if necessary, and set aside the blended mixture while the oven continues to heat.

Once the oven is hot, moving quickly, remove the pans from the oven, set them on a cooling rack or folded dishtowel, and lightly grease them with the pan spray.

Pour the batter evenly into the heated tins (fill each cup Â½ to 2/3 full) and immediately slide the pans back into the oven.

*If you're using popover pans, there will be one empty cup in each pan.
If you're using a muffin tin, there should be a little leftover batter. Pour the remaining batter into a greased 6 oz. custard cup and put it in the oven with the muffin tin (the batter puffs nicely in a custard cup, but the popover may stick to the sides).

Bake without opening the door until the popovers are puffed and well browned, about 25 min.
DonÂt open the oven door, especially during the first 20 min. of baking.
If you like drier popovers, turn the oven off after 25 min. and let the popovers sit there for a few more minutes.

Pierce each popover with the tip of a knife to let steam escape; this will keep the exterior crisp and the interior moist, and prevent the popovers from collapsing.

Gently tip the pan onto a rack and let the popovers tumble out.
Serve immediately with lots of butter.
Marigene
16 years ago
Diana, if you like blue cheese, these are really good. I am sure you could use other blues than Gorgonzola.

Gorgonzola Popovers

2 eggs
1 cup milk
2 tablespoons melted butter
1 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon thyme
2 ounces Gorgonzola cheese

Mix all ingredients together. Chill for at least 1 hour and up to overnight. Pour into well greased muffin tins to the top. Bake on top-most shelf of oven 425Â° for 18-20 minutes. Best if served immediately!
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Here's the recipe I learned from visiting the pizza making forum: LarsÃ¢ÂÂ Pizza Ingredients 2 to 2-1/8 cups water 2 tsp malt powder (or 1 tsp sugar) 2 tbsp VWG (vital wheat gluten flour)* 1 cup semolina flour 1-1/2 tsp IDY (instant dry yeast)* 3 tbsp extra-virgin olive oil 3-1/2 cups bread flour** 1 tbsp salt Directions Pour 2 cups water into Kitchenaid mixing bowl, and add malt powder, VWG, and semolina flour. If you do not have VWG, it can be replaced with regular flour. Whisk together, and then add the IDY and olive oil. Add two cups of bread flour, and put the bowl on the mixer with the dough hook, and mix until blended. Then add the rest of the flour, one cup at a time, along with the salt. If the dough is too stiff, add the rest of the water. You may have to adjust the amount of bread flour to get a dough that is smooth and comes away from the bowl. The dough will be slightly sticky when finished. Complete the kneading by hand for a few turns, and place the dough in a bowl greased with a bit of olive oil, and allow to rise at room temperature for 1-1/2 hours. Divide the dough into thirds, and place in oiled plastic bags in the fridge overnight. Remove dough from fridge and allow it to rest at room temperature for one hour before handling. Stretch the dough into a 12-13Ã¢ÂÂ circle, add toppings, and bake on a pizza stone or pizza screen at 500ÃÂ° for 8-10 minutes, or until done. If your oven will reach a higher temperature, that would be preferable and will reduce baking time. If your oven will only reach 400ÃÂ°, you may want to melt a layer of cheese on the crust before adding other toppings. *Note: both VWG and IDY should be stored in the refrigerator, and the yeast can be frozen to make it last longer. **Can substitute 1/2 cup potato flour for part of the bread flour. Flour to water ratio should be 2.3/1, approximately, but can go as high as 2.8/1 or as low as 2/1. Lars I made pizza dough in Mexico City once, and the dough rose all over the place before I knew it, due to the altitude (over 7400 feet). This post was edited by publickman on Thu, Feb 28, 13 at 19:59
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No, I didn't! And I just realized I never posted my recipe here, only in the recipe thread. Here it is. I have no concerns about overbeating or scraping the bowl. :-) Popovers Deluxe 3 eggs 1 cup milk 3 tbsp. canola oil 1 cup unbleached flour scant 1/2 tsp. salt Place a cast iron popover pan in a cold oven and preheat it to 400 degrees. While the oven and pan heat, beat the eggs in a medium bowl. Add remaining ingredients and beat again. (I used a hand egg beater.) When the oven reaches 400, remove the pan and grease each cup by quickly swirling a stick of butter around in it. Immediately pour the batter into the cups, filling each half full. Bake @ 400 until deep golden brown. Do not open the oven door during the baking! The original recipe says to bake 45 minutes, but mine were done in 35 minutes. Heating the pan first keeps the popovers from sticking.
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NINA (Sigh) is your recipe for popovers posted anywhere?
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AUGH! I knew that I was forgetting something. I took the recipe out last night but neglected to put it in my bag. It's sitting right on top of the table. Cloud_swift, if you want to end the suspense & post it today please go ahead, otherwise I'll post it bright & early tomorrow morning, I promise! I even tried to see if I could read the recipe off off the photo from the swap but my handwriting is terrible. My recipe came off of the wrapping from my Chicago Metallic mini popover pans (yes, I checked the chicago metallic website, too). I'm sorry I'm such a scatterbrain! The Joy recipe is very good as well. Maryanne- yorkshire pudding & popovers are one of those things. They're different, but if you make yorkshire pudding in popover pans they look the same. Traditionally you make the Yorkshire pud in the pan that the meat was cooked in as Linda says but in my Harrods Book of Traditional English Cookery they suggest making them individually in popover pans and just using some meat drippings in each pan. I prefer to make them as individuals rather than in the pan that the meat was cooked in. The individuals rise higher and make a nicer presentation IMO even though they may not be as traditional. They also stay warm for a bit longer which is a crucial thing. When I make yorkshire pudding in the pan it deflates once it's cut & just looks sad. The individuals will still have that "puff" of steam when you open them. But once you start spooning the drippings into the cold popover pan they congeal, so the pan goes into the oven until it's hot & the drippings melt. The yorkshire puddings came out so well that I started doing the same thing with the popovers. Maybe it's an unnecessary step but it's what I do. Probably why I can't remember simple things like "bring in the popover recipe so that you can post it". My brain is too full of other things! Nina
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My recipe for Yorkies is almost the same as Lindac's for popovers, Annie. For individual Yorkies in muffin pans I mix 1 cup flour 1 cup milk 2 large eggs' about a teaspoon of dried mixed herbs salt and pepper to taste And leave it to stand for at least an hour before pouring into greased, smoking hot muffin cups. Once they're in don't open the oven door for at least half an hour.
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lindac
16 years ago
Here's the recipe I use, originally posted by Ginger.
I don't preheat the pans...but I do let the batter rest about 15 minutes and they puff high and proud!
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425Â°.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425Â° for 20 minutes. Reduce temperature to 325Â° & continue baking 15-20 minutes or until golden brown. Serve immediately.
Cloud Swift
16 years ago
Sigh gave me a popover pan in the fall swap. Here is a thread that includes a number of recipes including Sigh's (which was the one in the picture I posted) and the Joy of Cooking recipe which I have been using.

I always pierce the sides of the popovers as vagardengirl's recipe says. If you don't do that they collapse pretty quickly as they cool.

Here is a link that might be useful: Popover thread
diana55
Original Author
16 years ago
How quickly I forgot. It was Cloudswift that got the Popover pan. I know the Fall Swap was some time ago, but you would think I would remember that. LOL I knew I saw them somewhere LOL!!! Thanks for the great recipes everyone. I will be making them tomorrow morning. Diana55 P.S....I hope thats not a sign that my memory is failing. LOL

Popovers?

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Popovers?

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