Perfect Popovers
User Reviews
5
Perfect Popovers
Description
Perfect Popovers start by thoroughly blending whole milk, large eggs, melted butter, flour, and salt until the mixture is frothy and bubbly, a step that incorporates air essential for rise. The batter rests for 15 minutes to improve texture. A popover or muffin pan is preheated in a 450°F oven to provide immediate heat for the batter, helping create rise and crisp edges. After filling the hot pan halfway with batter, popovers bake 10 minutes without opening the oven to prevent deflation, then finish baking at 350°F for 10 minutes until golden brown, tall, and dry on the surface. Piercing the bottom with a small knife after baking releases steam, which helps maintain the airy interior. The finished popovers combine a crisp exterior with a hollow, tender interior, allowing space for butter or other toppings. They make a classic accompaniment to savory meals or brunch and are best eaten fresh.
Ingredients
- 1 cup milk whole
- 2 egg large
- 3 TB butter melted and divided, salted
- 1 cup all-purpose flour
- ¼ tsp table salt
Instructions
- In a food processor or blender, blend the milk, eggs, and 1 TB melted butter until combined. Add flour and salt and blend until frothy and bubbly. Leave mixture in blender.
- Preheat oven to 450F, with rack on lower middle position. Let popover batter rest in blender 15 minutes while the oven heats up - this improves the batter texture.
- Place small popover tin or muffin pan (12-count) in oven for 2 minutes to warm it up. Remove from oven and immediately divide 2 TB melted butter between the cups.
- Quickly blend the batter once more to froth it up again and distribute evenly into each cup - fill each about halfway.
- Bake popovers 10 minutes; do not open the oven door during baking, or it will deflate. Without opening oven, reduce heat to 350F and continue baking 10 more minutes.
- Crack open oven door to check on the popovers - they should look golden brown, puffed up tall, and feel dry and hollow.
- Turn popovers out onto cooling rack and quickly pierce bottoms with small knife to allow steam to escape - this helps keep them puffy longer.Serve warm with additional butter.
Notes
- Blend ingredients until the batter is bubbly to incorporate air for better rise.
- Preheat the popover tin to ensure a crisp exterior and proper oven spring.
- Do not open the oven during initial baking to avoid collapse of popovers.
- Piercing the bottom after baking releases steam, helping keep popovers puffy longer.
- Serve warm with butter alongside main dishes or at breakfast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 91mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 166IU | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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