POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
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.
TINY ROQUEFORT POPOVERS
Make and share this Tiny Roquefort Popovers recipe from Food.com.
Provided by Mimi Bobeck
Categories Breads
Time 45m
Yield 24 popovers
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450°F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place a scant 1 tsp crumbled cheese in the center of each filled cup.
- Bake for 10 minutes.
- Do not open the oven door during this time.
- Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter.
- Serve immediately.
- Or, let cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3
SMALL BATCH POPOVERS
From The Taste Of Home Magazine. April/May 2002 edition. Cooking for ONE or TWO. These are amazing! And they're so pretty to look at, I need to go buy my new digital camera and take a picture next time, they're amazing!
Provided by crazycookinmama
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt.
- Whisk together eggs and milk; stir into dry ingredients just until blended.
- Pour into four greased and floured 8-oz. custard cups.
- Place on a baking sheet. Bake, uncovered, at 425° for 20 minutes or until puffed and edges are golden brown (do not open oven door during b aking).
Nutrition Facts : Calories 113.1, Fat 3.8, SaturatedFat 1.5, Cholesterol 110, Sodium 195.6, Carbohydrate 13.5, Fiber 0.4, Sugar 0.2, Protein 5.8
SWISS - ROQUEFORT POPOVERS
This recipe is from website Recipes Wiki and was posted by Maintenance script. I have posted it here for the ZWT-7 tour of Switzerland. Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won't need to be pricked. Use 2 mini-muffin pans with a nonstick finish so the popovers are easily freed from the cups. You can reheat them but do not refrigerate them or they will become very soggy.
Provided by Baby Kato
Categories Swiss
Time 30m
Yield 24 mini popovers
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450 °F.
- Generously brush two 12-cup mini-muffin pans with vegetable oil.
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined, a few lumps may remain.
- Now pour the batter into the prepared muffin cups to within about 1/4 inch of the rim.
- Place 1 tsp crumbled Blue Cheese in the center of each filled cup and bake for 10 minutes, making sure not to open the oven door during this time.
- Reduce the oven temperature to 350 °F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove the pan from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter and serve immediately or let cool on wire racks for 2 hours, then reheat in a 350 °F oven for 10 minutes.
Nutrition Facts : Calories 50.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 21.8, Sodium 125.1, Carbohydrate 4.7, Fiber 0.1, Protein 2.3
SMALL BATCH POPOVERS
"These golden popovers are a great way to round out any meal," notes Pauline Sniezek of Adams, Massachuesetts. "We have enjoyed these popovers often during 50 years together."
Provided by Taste of Home
Time 25m
Yield 4 popovers.
Number Of Ingredients 4
Steps:
- In a small bowl, combine flour and salt. Whisk together eggs and milk; stir into dry ingredients just until blended. Pour into four greased and floured 8-oz. custard cups. Place on a baking sheet. Bake, uncovered, at 425° for 20 minutes or until puffed and edges are golden brown (do not open the oven door during baking).
Nutrition Facts : Calories 226 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 389mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SUNRISE POPOVERS
Make and share this Sunrise Popovers recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Place eight 6-oz custard cups on a large baking sheet.
- Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.
- Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.
- Beat in the eggs, 1 at a time, beating until smooth after each addition.
- Fold in the cheddar cheese.
- Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.
- Fill the custard cups 1/2 to 2/3rds full with the batter.
- Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.
- If not golden brown after 45 minutes, bake for an additional 5 minutes.
- Serve piping hot.
Nutrition Facts : Calories 152.8, Fat 11.9, SaturatedFat 4.6, Cholesterol 103.3, Sodium 235.4, Carbohydrate 5.2, Fiber 0.1, Sugar 0.1, Protein 6.1
PETITE POPOVERS
This recipe came with a mini popover pan I purchased. I like the idea of the smaller ones as they go farther and people can choose how many they want. I often add fresh herbs or cheese to these with good results
Provided by Bonnie G 2
Categories Breads
Time 50m
Yield 24 Popovers, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400.
- In medium bowl, beat together all ingredients.
- Using half the batter, fill each well in pan 2/3 full.
- Bake 20-23 minutes, until golden brown.
- Remove popovers from pan.
- Repeat filling and baking procedure with remaining batter.
Nutrition Facts : Calories 60.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 37.9, Sodium 107.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 2.2
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