Prep 5 mins
Cook 30 mins
There's nothing quite like a good popover right from the oven, hot and steaming. Recipe courtesy of Cuisine Magazine. Haven't personally tried this recipe, it was posted by request.
- Mix flour and salt together in a medium bowl.
- Make a well in the center of flour mixture.
- Beat eggs slightly and add in 1/2 cup milk.
- Gradually work this into the flour, whisking until it's smooth.
- Whisk in the remaining milk.
- (At this point if you'd like a cheese popover, add 1/2 cup freshly shredded Parmesan and a dash of cayenne.) Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Heat oven to 450 degrees.
- Preheat popover pan for 10 minutes.
- When hot, brush popover cups with softened butter.
- Fill cups 2/3 full.
- Bake at 450 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake for 10-15 minutes longer.
- Note: Do not open oven door until popovers are done.
- The cool air will drop the temperature quickly and they'll collapse.
This is the first time I had tried making popovers, and I was impressed with how this recipe turned out. However, my pastry brush was dirty so I had a hard time greasing the muffin tin, so they did stick when I was pulling them out. I think next time, I'll try using a aerosol grease. Still, this recipe is a keeper, and I look forward to doing it again!
Made the plain popovers (twice) I used 1/4 cup resistant starch + 1 cup flour in place of the flour. I also increased the baking time at 350 to 20 minutes as the previous reviewer suggested (Great suggestion!) Made them last night and again tonight and both times they turned out WONDERFUL. I highly recommend this recipe.
I made the cheese popovers. The popovers were wonderful. The only thing I would change is that I would leave them in for 20 minutes at 350 degrees. This should leave them a little less moist on the inside.