Best Perfect Popovers Recipes

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PERFECT POPOVERS



Perfect Popovers image

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 6

Number Of Ingredients 5

1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

Steps:

  • Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
  • In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
  • Fill the popover cups two-thirds to three-quarters full.
  • Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

TEATIME PERFECT POPOVERS



Teatime Perfect Popovers image

Provided by Sara Perry

Categories     Bread     Appetizer     Breakfast     Brunch     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 popovers

Number Of Ingredients 5

2 tablespoons unsalted butter cut into 6 pieces
2 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
  • In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
  • In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
  • Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.

PERFECT POPOVERS



Perfect Popovers image

I know there are a lot of recipes for popovers on 'Zaar, in fact I have three other popover recipes listed, but these came out perfect for me (puffed up very high) and I didn't even have to pre-heat the popover tins either! I did use popover pans though and if using popover or muffin tins it is very important only to fill them halfway. Recipe source: local newspaper.

Provided by ellie_

Categories     Quick Breads

Time 40m

Yield 6 popovers

Number Of Ingredients 4

1 cup flour
1/2 teaspoon salt
2 eggs
1 cup 2% low-fat milk

Steps:

  • Preheat oven to 450-degrees F.
  • Grease a 6-cup popover pan (or use muffin tins)--very important to grease pan very well. I don't think Pam is good enough - I used both Pam and butter to grease the tins.
  • In a mixing bowl or large measuring cup whisk together flour and salt.
  • In another mixing bowl or large measuring cup (I used a 2-cup measuring cup), whisk milk and eggs together until blended.
  • Add egg/milk mixture to flour mixture, stirring well with a whisk. (If you use the large mesuring cup (mine was 4-cups) it is very easy to pour into the popover tins.).
  • Pour batter into the prepared popover cups.
  • Bake for 15 minutes.
  • DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
  • Reduce heat to 350-degrees F and bake 20 minutes more.
  • Serve immediately.

PERFECT PARMESAN POPOVERS



PERFECT PARMESAN POPOVERS image

Don't leave me alone with a plate of these or they will be gone before you know it! Break a warm one in half, spread a little butter, and I'm in heaven! Had these at an open house a few years back and have been looking for a recipe ever since. Recipe: HealthCentral.com Photo: pdxfoodlove.com

Provided by Ellen Bales

Categories     Other Breads

Time 35m

Number Of Ingredients 9

1 c all purpose flour
1/4 c plus 1 tbsp. freshly grated parmesan cheese
1 pinch salt
1/4 tsp freshly ground pepper
2 large eggs
1 egg white
1 c milk
1 Tbsp butter, melted
2 scallions, minced

Steps:

  • 1. Whisk flour, Parmesan, salt and pepper in a medium bowl. Make a well in the center of flour mixture.
  • 2. Whisk eggs, egg white, milk and butter together until frothy. Pour into well of flour mixture and whisk just until smooth. Stir in the scallions.
  • 3. Preheat oven to 425 degrees. Lightly coat a 12-cup muffin tin with nonstick cooking spray and put in oven to preheat.
  • 4. When a drop of water sizzles in the pan, the pan is hot enough. Spoon in batter, dividing it evenly among the 12 cups.
  • 5. Bake for 15 minutes at 425 degrees. Reduce oven temp to 350 and bake until popovers are golden and puffed, about 10 minutes longer.
  • 6. Immediately remove popovers from the pan and make a small slit in the side of each to release steam.
  • 7. Serve warm with butter and enjoy!

PERFECT POPOVERS



PERFECT POPOVERS image

Number Of Ingredients 5

2 eggs
1 cup milk, at room temperature
1 tablespoon melted butter, or vegetable oil
1 cup flour
1/2 teaspoon salt

Steps:

  • Adjust the oven rack to the lower third of the oven; preheat the oven to 400F. Grease each popover cup generously with softened butter or solid vegetable shortening. Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth. Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse. Yields 6-8, depending on the size of the baking cups Per popover: 105 calories, 4 g protein, 14 g carbohydrate, 4 g fat (2 g saturated), 61 mg cholesterol, 177 mg sodium, 0 fiber.

PERFECT POPOVERS



Perfect Popovers image

Number Of Ingredients 4

3 eggs, room temperature
1 1/4 cups milk, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • 1. Heat oven to 450°F. Generously grease 10 popover cups or 6-oz. custard cups.* In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk blend well.2. Add flour and salt beat with eggbeater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full.3. Bake at 450°F. for 15 minutes. (Do not open oven.) Reduce oven temperature to 350°F. bake an additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.Tip: *Greased standard muffin pans can be substituted for the popover cups. Fill alternating greased cups with batter to prevent sides of popovers from touching.High Altitude (above 3500 feet): Increase flour to 1 1/4 cups plus 2 tablespoons. Bake at 450°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 20 to 30 minutes.Nutrition Information Per Serving: Serving Size: 1 Popover * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 65 mg 22% * Sodium: 90 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 FatVariationDill-Parmesan Popovers: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed with flour.See Cook's Note: Popover Tips

Nutrition Facts : Nutritional Facts Serves

PERFECT POPOVERS RECIPE (+ TIPS AND VIDEO) - BELLY FULL



Perfect Popovers Recipe (+ tips and video) - Belly Full image

This popover recipe gives you the absolute best popovers, with a crispy exterior & hollow interior. Light, buttery & fabulous!

Provided by @MakeItYours

Number Of Ingredients 5

4 large eggs (, room temperature before cracking)
1 1/2 cups whole milk (, lukewarm (about 125 degrees F))
3/4 teaspoon salt
1 1/2 cups all-purpose flour (, spooned and leveled)
3 tablespoons melted butter (, cooled slightly)

Steps:

  • Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
  • Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don't burn!) and another rack in the top position.
  • Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.
  • Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
  • Pour the rested batter evenly into the muffin slots, almost to the top.
  • Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.
  • (Without opening the oven door, check them with the oven light during the last few minutes to make sure they're not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.)
  • Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
  • Slip them out of the pan, split open and serve with butter!

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