POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
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Godfred Afram
[email protected]Okay.
benas Bajorinas
[email protected]Not bad.
Kaybri Ladner
[email protected]Will definitely make again.
Subodh Surya
[email protected]Easy to make.
Md Azizul Isam
[email protected]Delicious!
Eghomwanre Clement
[email protected]These popovers were a bit too eggy for my taste. I think I'll try a different recipe next time.
Youre Nan
[email protected]I'm allergic to eggs, so I was excited to find this recipe for egg-free popovers. They were delicious! I'll definitely be making them again.
Nikhilkumar Tiwari
[email protected]I love popovers! They're so versatile. I've filled them with everything from fruit to cheese to meat. They're always a hit.
Raj Raju Jha
[email protected]These popovers were so easy to make! I'm a beginner baker, and I was able to make them without any problems. They were a big hit with my friends.
Brian Pina
[email protected]I'm not sure what I did wrong, but my popovers turned out flat. They still tasted good, but they didn't look very appetizing.
Ayan Marwat
[email protected]These popovers were a bit denser than I expected, but they were still very good. I think I might have overmixed the batter. Next time, I'll be sure to mix it just until the ingredients are combined.
ABHI GAMER
[email protected]I've made popovers many times before, but this recipe is by far the best. The popovers were so light and airy, and they had a beautiful golden brown color. I will definitely be using this recipe again.
MassageMyMeat Admin
[email protected]These popovers were amazing! I followed the recipe exactly and they turned out perfectly. They were light and fluffy, with a slightly crispy exterior. I served them with butter and jam, and they were a hit with my family.