Recipe: At Home Popovers

Recipe: At Home Popovers Delicious, fresh and tasty.

Popovers. Popovers "pop" better when a) the milk and eggs are room temperature before mixing and b) the pan is preheated. If you follow those two easy steps along with this recipe you'll have perfect popovers every time. I've made this recipe several times and will continue to do so!

Popovers begin with essentially the same batter as Yorkshire pudding.

Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings.

But butter isn't a bad stand-in, and popovers are pretty easy.

You can cook Popovers using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Popovers

1. You need 3 tablespoons of butter, melted.

2. You need 2 of large eggs, lightly beaten, at room temperature.

3. It’s 1 cup of milk, 2%, warmed to lukewarm.

4. You need 1 cup of all purpose flour.

5. Prepare 1/2 teaspoon of salt.

You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced.

Beat eggs slightly in medium bowl with fork or wire whisk.

A popular restaurant was noted for the giant popovers they served with their meals.

I decided to do the same for special birthdays and other occasions.

Popovers step by step

1. Preheat the oven to 450. Position a oven rack on the lowest position.

2. The Spray 6 popover wells with non stick spray and add 1/2 teaspoon of melted butter in each well.

3. In a large bowl whisk the flour and salt.

4. In another bowl whisk the milk eggs and remaining melted butter until smooth.

5. Add the egg mixture to the flour mixture and whisk until just smooth. Let batter rest 30 minutes for best results.

6. Divide batter in popover cuos and bake 20 minutes. After 20 minutes reduce oven temperature to 350 without opening oven door and cook 20 more minutes, serve hot with butter or jam.

7. .

8. Remember not to open the oven door early, I peeked with this batch and they did deflate a bit but were still hollow and steaming inside.

The deeper your baking cups, the higher your popovers will rise.

Our aluminized-steel pan delivers a quick burst of heat, which converts the moisture in the batter to steam, causing it to "pop over" the sides and rise dramatically.

The tapered cups are set apart to promote air circulation.

In my humble opinion, popovers are best served warm.

If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.