Best Blt Steaks Popovers Recipes
POPOVERS BY BLT STEAK
I took my wife to BLT Steak in Las Vegas to celebrate her birthday recently, and they had the best bread we've ever had in our lives. I was amazed later in the meal when the server brought me the recipe. This recipe uses the same ingredients, proportions, and directions as the original, but is adapted for cupcake pans (the original was double the quantity, and used a special popover pan). The time for the smaller popovers is less than the 50 minutes for the original, larger popovers. For those who've never made popovers, there is no yeast or baking powder in the recipe: the bread rises entirely as a result of the steam created by evaporating milk.
Provided by Late Night Gourmet
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place cupcake pans in the oven. Heat the oven and pans to 350°F
- Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs). Set the mixture aside.
- Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray.
- While the batter is still slightly warm or room temperature (definitely not cool), fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
- Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.
Nutrition Facts : Calories 122.2, Fat 4.6, SaturatedFat 2.4, Cholesterol 58.2, Sodium 201, Carbohydrate 13.5, Fiber 0.4, Sugar 0.1, Protein 6.2
BLT RESTAURANT POPOVERS
Around the holidays, you're all for people just popping in. But they may never leave if you whip up BLT popovers. Saw this on Food Network and found on another site.
Provided by Taylors Mommy
Categories Christmas
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 350º.
- Gently warm the milk over low heat and set aside.
- Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
- Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
- Remove the popover pan from the oven and spray with nonstick vegetable spray.
- Fill each popover or muffin cup three-fourths full.
- Top each popover with approximately 2 ½ tablespoons of the grated cheese.
- Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
- Take out of oven, remove from pan, and serve immediately.
Nutrition Facts : Calories 335, Fat 13.1, SaturatedFat 6.8, Cholesterol 157.7, Sodium 1028.1, Carbohydrate 35.9, Fiber 1.1, Sugar 0.3, Protein 17.2
GRUYERE POPOVERS
From a local restaurant, BLT. They are just simply fabulous. I could eat just this with a glass of really good wine and forget their wonderful steaks.
Provided by Vicki in AZ
Categories Breads
Time 1h5m
Yield 18 popovers
Number Of Ingredients 5
Steps:
- Place a popover pan in the oven and heat until oven and pan reach 350. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture and gently combine until almost smooth.
- Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
- Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
- Remove from oven, remove popovers from pan and serve immediately.
- They serve with an herb butter and slightly coarse sea salt. Yum!
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