Basic Popovers Recipes

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Steps:

• Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
• Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
• Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.

Steps:

• Heat the oven to 400 degrees F.
• Grease a 6-cup popover pan with the 1 teaspoon of butter.
• Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
• Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.

Steps:

• Preheat oven to 400 degrees F.
• Grease a 6-cup popover pan with the 1 teaspoon of butter.
• Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

Steps:

• Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Steps:

• Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 1/2 inches wide by 1 1/4 inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
• In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
• Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.

Steps:

• Heat oven to 450°. Generously grease 6-cup popover pan with shortening. Place pan in oven 5 minutes to heat.
• Meanwhile, place milk in 1-cup microwavable measuring cup. Microwave uncovered on High 40 to 50 seconds or until warm. Beat eggs slightly in medium bowl with fork or wire whisk. Stir in flour, milk and salt with fork or wire whisk just until smooth (do not overbeat). Fill popover pan cups half full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan. Serve warm.

Steps:

• Preheat oven to 400 degrees F.
• Grease a 6-cup popover pan with the 1 teaspoon of butter.
• Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

Steps:

• In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
• Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
• Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
• Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Steps:

• Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.

Steps:

• Preheat your oven for 450°F.
• Make sure the eggs are at room temperature.
• Microwave the milk on high for 2 minutes.
• Take the measured flour, salt, and baking powder, and sift it all together.
• Using a Stand Mixer; on low, slowly mix the milk into the eggs.
• Slowly (on low) add in the sifted ingredients.
• Add in the cinnamon and vanilla.
• Beat this mixture on high for 2 minutes.
• Let the batter rest for 1 hour, at room temperature.
• Pour the batter into a greased popover pan, about halfway up.
• Bake for 15 minutes.
• Lower the oven to 375F and bake for 30-35 minutes longer.
• Eat while hot, serve with butter, honey, or jam.