Normandy Farms Popover Recipes

Steps:

• Place milk in bowl
• Sift flour, salt and baking powder together into large mixing bowl.
• Beat eggs until foamy and pale in color; add warm milk.
• Gradually add flour mixture and beat on medium speed for about 2 minutes.
• Let batter rest for 1 hour at room temperature (this is an important step).
• Preheat oven to 450F and spray popover or muffin pans with cooking spray (Pam).
• Fill popover cups almost to the top with batter and place popover tin on cookie sheet.
• Transfer to oven and bake for 15 minutes.
• Reduce temperature to 375F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside.
• Turn out popovers and serve hot with strawberry butter.

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.