The Hardworking Husband likes to watch food shows on TV. One night we were watching one of those food shows and someone was making popovers. For some reason, I had never heard of popovers. They must be a Northeastern food. So I decided it was something I needed to try. I put it on the calendar to make. They seem pretty simple in ingredients but from watching that food show, I know they can be tough getting them to pop.
I also learned from that show that you need to use a popover pan and not just any pan. I guess the separation of the pans is a big deal. I found a pan on Amazon.
Since I now have a popover pan, I will need to make popovers more often. I wonder if I could substitute popovers for biscuits because biscuits and I just don’t get along.
I read several different recipes. I decided to use Alton Brown’s basically because I love Alton Brown. I love how analytic and scientific he is about cooking and baking. And with something that can be a little tricky, I want to be as exact as I can. Maybe I need to try his recipe for biscuits.
Now making popovers takes a little planning ahead. Just a little. You will need your eggs and milk to be room temperature. So take those out an hour or so before you begin to make them.
- 1 Tbsp & 1 tsp butter, divided
- 4 3/4 oz all purpose flour, about 1 cup
- 1 1/2 tsp salt
- 2 large eggs, room temp
- 1 cup whole milk, room temp
- Preheat oven to 400.
- Grease popover pan (6 cups) with 1 tsp butter.
- In a food processor, combine remaining ingredients. Mix until smooth.
- Pour batter in pan dividing evenly among the 6 cups.
- Bake for 40 minutes. DO NOT open the oven while baking. They won't pop if you open the door.
- When done, remove from oven and put on a cooling rack.
- Cut a small slit in the top to let excess steam out.
- Serve warm. They don't keep well so enjoy right away.
- Chicago Metallic Professional 6-Cup Popover Pan, 15.5-Inch-by-9-Inch
- KitchenAid 14-Cup Food Processor with Exact Slice System and Dicing Kit - Contour Silver
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Amount Per Serving:Calories: 130 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 68mg Sodium: 628mg Carbohydrates: 18g Fiber: 1g Sugar: 2g Protein: 6g
Mine didn’t pop as much as I had hoped. I’m not sure how to fix that. I’m hoping that my running the blender while they were baking didn’t keep them from rising so well. While they were baking, I noticed that they smelled rather eggy. I tried to get a picture through the oven door, but the design on the door prevented that. As they rise the center of the top is lower than the outside. And once they are baked, the center is hollow. Made me wonder what could I fill it with when I cut the slit in them. Next time I’m going to try adding other things to the batter like cheese, bacon or garlic.
This recipe is part of the Cooking & Baking Goals for 2014 Series.
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