Best Susans Popovers Recipes

SUSAN'S POPOVERS

Susan's Popovers image

I got out my older cast iron to clean and season it, and found a popover pan among my collection. After searching around and with a little help from Beth Mayhew, I developed a popover recipe for the cast iron pan. My pan's wells are not quite as deep as some of the newer pans, but the consistency of the popovers, both inside and...

Provided by Susan Feliciano

Time 45m

Number Of Ingredients 10

Ingredients

1 c all purpose flour
1/2 tsp salt
1 c whole milk
2 Tbsp melted butter, divided
2 large eggs
2 6-cup deep well popover pans (or muffin pan)
OPTIONAL METHOD
1 c whole wheat flour may be used instead of all-purpose flour
1/4 c sugar may be added for sweetness
(no changes needed in baking method)

Steps:

1. Preheat oven to 450°F. Grease and heat the popover pans in the oven.
2. Combine all the ingredients except 1 tablespoon melted butter. Do not over-beat the batter. Batter will be thin and have small lumps of flour.
3. Brush the heated popover pans with the remaining 1 tablespoon of melted butter. Fill each well about 1/2 full with the batter.
4. Bake on middle rack of of oven for 15 minutes. Do Not Open Oven Door, but reduce temperature to 350°F and continue baking for 20 minutes. Popovers will be a nice golden brown and have a crusty outside.
5. Remove from oven. With a toothpick, poke a small hole in each popover to release steam. Remove from pans and enjoy while hot.
6. May be eaten for breakfast with butter and jelly; or with main dishes as dinner rolls. Popovers will be crusty on the outside, and very soft with air pockets on the inside.

POPOVERS

Popovers image

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

Ingredients

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

TRADITIONAL POPOVERS

Traditional Popovers image

This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.

Provided by J MILLER

Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 18 g, Cholesterol 111.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 149.8 mg, Sugar 2.2 g