Best Bittman Popovers Recipes
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.
PREHEATED OVEN POPOVERS
The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
Provided by Amanda Hesser
Categories breakfast, side dish
Time 1h15m
Yield 10 popovers
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
- Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
- Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
- Bake for 50 minutes. Do not open the oven door during baking.
- After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
POPOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
- Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
- Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
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
BITTMAN POPOVERS
Steps:
- Heat oven to 425 Grease/flour popover tin Beat together all ingredients except flour Slowly beat in flour until smooth Fill tins Bake 15 min at 425 Reduce to 325 and bake an additional 15 min
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