New Popover Pan Recipes

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:

• 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:

• Heat oven to 450 degrees F.
• Generously grease your popover pan.
• In a medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.
• Fill cups about half full.
• Bake at 450 F for 20 minutes.
• Reduce the oven temperature to 350 degrees F. Bake for 20 minutes longer or until golden brown.
• Serve immediately.

Steps:

• Preheat oven to 425*F. Butter a 12 cup popover pan or muffin pan.
• In a medium bowl mix together the flour, cornmeal, sugar, salt, and pepper. Stir in remaining ingredients until almost blended(a few lumps should remain).
• Pour 1/4 cup of batter into each cup, and bake until puffed and deep golden, 25 to 30 minutes. Serve immediately.

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:

• Preheat the oven to 400° (I'm using the old-fashioned Aunt Marian method). Beat the egg thoroughly, then add the milk and blend. Stir in the salt and flour and mix until smooth. Butter either two Pyrex cups (2 inches high, top diameter 3 1/2 inches) or two of the cups in a popover pan, and pour equal amounts of batter into each. Set the cups on a baking sheet in the middle rack of the oven, or just slip the popover pan onto the middle rack. Bake for 25 minutes. The popovers should be almost tripled in height and lightly browned. Remove from the oven, turn out the popovers, and prick them with the point of a knife in several places. If you are putting one away for the next day, wrap it loosely in paper-not plastic-and leave it at room temperature.

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.