Basic Popovers Recipes

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THE BIGGEST FATTEST FLUFFIEST POPOVER RECIPE



The Biggest Fattest Fluffiest Popover Recipe image

The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!

Provided by Heather Tullos

Categories     Breads

Time 55m

Number Of Ingredients 5

4 large eggs
1 1/2 cups milk
3/4 teaspoon salt
1 1/2 cups all purpose flour
3 tablespoons melted butter

Steps:

  • Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
  • Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.
  • With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
  • Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
  • Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  • Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
  • My preference is to serve immediately and enjoy them warm!

Nutrition Facts : Calories 244 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SIMPLE POPOVERS



Simple Popovers image

Popovers have never been easier than with this simple, four-ingredient recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt

Steps:

  • Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
  • Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
  • Bake 20 minutes.
  • Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

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

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.

BASIC POPOVERS



Basic Popovers image

You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 5

2 1/2 cups whole milk
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
6 large eggs, lightly whisked
Unsalted butter, softened, for pans

Steps:

  • Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
  • Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
  • Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.

EASY AND DELICIOUS CRUSTY POPOVERS



Easy and Delicious Crusty Popovers image

I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!

Provided by Rebecca Cartwright

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 45m

Yield 12

Number Of Ingredients 5

4 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted - divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
  • Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
  • Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
  • Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Nutrition Facts : Calories 97.4 calories, Carbohydrate 9 g, Cholesterol 71.3 mg, Fat 5 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 246.1 mg, Sugar 1.1 g

POPOVERS



Popovers image

A light and airy favorite bread treat. Serve piping hot and enjoy!

Provided by Christy

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Yield 6

Number Of Ingredients 4

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  • In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g

POPOVERS



Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 5

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray

Steps:

  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
  • After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
  • Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
  • Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
  • Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
  • Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

EASY POPOVERS



Easy Popovers image

Popovers make even an inexpensive meal fun and special, assures Lourdes Dewick of Fort Lauderdale, Florida.

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

1 tablespoon shortening
2 large eggs
1 cup whole milk
1 tablespoon butter, melted
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.

Nutrition Facts : Calories 161 calories, Fat 7g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 257mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BASIC POPOVER



Basic Popover image

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 6 large popovers

Number Of Ingredients 5

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a 6-cup popover pan with the 1 teaspoon of butter.
  • Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

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

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

FOOLPROOF POPOVERS



Foolproof Popovers image

Bake Melissa d'Arabian's recipe for hollow, golden Foolproof Popovers from Ten Dollar Dinners in a muffin tin for the perfect accompaniment to a Sunday roast.

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 8 popovers

Number Of Ingredients 5

3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt

Steps:

  • Special equipment: muffin tin
  • Preheat the oven to 400 degrees F.
  • Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

BASIC POPOVERS



Basic Popovers image

Provided by Alton Brown

Time 50m

Yield 6 large popovers

Number Of Ingredients 5

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
4 3/4 ounces all-purpose flour
1 1/2 teaspoons kosher salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature

Steps:

  • Heat the oven to 400 degrees F.
  • Grease a 6-cup popover pan with the 1 teaspoon of butter.
  • Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds.
  • Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm.

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