BASIC POPOVERS
Provided by Alton Brown
Time 50m
Yield 6 large popovers
Number Of Ingredients 5
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.
WHOLE-WHEAT THYME POPOVERS
A hint of thyme and the heartiness of whole-wheat flour lend character to these big, beautifully browned popovers. Serve them hot from the oven! Prep time includes dough resting time.
Provided by Sharon123
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
- In medium-size bowl, combine flours,, sugar,and salt.
- In measuring cup, combine milk, eggs, and butter mixture.
- Add milk mixture, beat until smooth batter forms.
- Cover bowl; set aside 30 minutes.
- Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan); heat oven to 375*F.
- Carefully remove baking sheet with cups from oven.
- Spray hot cups with non-stick vegetable cooking spray.
- Stir batter and divide among cups.
- Bake 35 minutes.
- With sharp knife, pierce side of each popover to allow steam to escape.
- Bake 10 minutes more or until browned.
- Remove popovers from oven and serve immediately.
- Enjoy!
- Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.
GRUYERE-THYME POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 7
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. Combine thyme and Gruyere. Sprinkle over batter-filled popover cups. 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.
THYME POPOVERS
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, 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.
- Serve hot.
SPELT (WHEAT-FREE) POPOVERS
I started to make my batter bun recipe (Look for my gluten free batter buns!)and I added some tapioca flour to see how it would work as well as Xanthum Gum, and when I opened my oven to take them out when they were done baking, like were like a popover, as they had popped up! They were delicious and they are very easy to make. I don't have a popover pan, so I was just using a muffin pan, and they turned out fine with it, but if you have a popover pan, you may probably be able to use it. These are also dairy free, as I used a gluten free, dairy free butter! Enjoy! **UPDATE** I have received a couple of e-mails telling me that spelt is a form of wheat and is not at all acceptable in a gluten free diet. I have a Bob's Red Mill baking cookbook that says that Spelt is a cousin of wheat and is found to be tolerated by some of those that are allergic to wheat. Trader Joe's has a spelt bread that the label says the same, that some celiacs have found to be able to eat Spelt flour. I am new at using a gluten free diet (It's for my daughter who is autistic, but not allergic to wheat), so I am sorry if this has confused anyone. You could try using a wheat/gluten free flour for the popovers and see if they still come out ok! Sorry about any confusion.
Provided by LDSMom128
Categories Lactose Free
Time 30m
Yield 12 Popovers
Number Of Ingredients 8
Steps:
- In a large bowl, whisk in the yeast to the warm water and stir well. Let it sit for about 3 minutes.
- Add the sugar and with an electric beater, mix well. Add the softened butter and egg and using the mixer continue to stir.
- Add the flours and xanthum gum. Stir in the flour well with a spatula. The dough should be a little bit thicker than a muffin batter, but not as stiff as a bread dough. If it is too dry, add a little more water so thin it out some.
- Grease a muffin pan (or a popover pan if you have one) with some buttered flavor pan spray.
- With a ice cream scooper, scoop out into individual muffin cups.
- Bake for about 15-18 minutes at 350 degrees.
- Allow to cool for a few minutes before serving. Serve warm.
Nutrition Facts : Calories 55.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 33.9, Carbohydrate 3.6, Fiber 0.2, Sugar 3.2, Protein 0.9
WHOLE WHEAT POPOVERS
Make and share this Whole Wheat Popovers recipe from Food.com.
Provided by Punky Julster
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
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.
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