Buckwheat Popovers Recipes

Steps:

• Heat oven to 450 degrees. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray.
• In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
• Pour batter into prepared cups. Bake 20 minutes. Turn heat down to 350 degrees and bake another 20 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won't puff. Serve warm.

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
• Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
• Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Grease a 6-tin muffin pan with butter and cooking spray.
• Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
• Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Steps:

• Preheat oven to 375 degrees. Brush four dozen miniature muffin cups with melted butter.
• Place the milk, cream, flour, salt, eggs and lemon rind in a blender or food processor and process until very smooth. Pour this batter into the muffin cups, filling each three-quarters full. Bake about 20 minutes, until puffed and golden brown.
• Immediately split open the popovers and fill each with a teaspoon of creme fraiche and a dab of caviar. Serve at once.

Steps:

• Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
• Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
• Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
• Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
• Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.

Steps:

• Heat oven to 450 degree F.
• Generously grease 12 muffin cups.
• Place in oven to heat 2 minutes.
• Meanwhile, combine eggs, milk, flours, melted butter, and salt in blender container. Blend just until smooth, scraping side of container as needed.
• Pour into hot muffin cups.
• Bake 25 minutes.
• Remove from pan and serve immediately.