Popovers By Ratio Weight Recipes

THE BIGGEST FATTEST FLUFFIEST POPOVER RECIPE

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!

SIMPLE POPOVERS (LIGHTER RECIPE)

Steps:

• Heat oven to 450°F. Spray 6-cup popover pan or six 6-ounce custard cups with cooking spray.
• Place all ingredients in blender in order listed. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. 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.

GIANT-SIZED POPOVERS

Steps:

• Preheat oven to 400 degrees F.
• Beat eggs in a medium sized bowl until light and fluffy.
• Add milk and 1 TBSP butter, mixing well.
• Combine dry ingredients; add to egg mixture, and beat until smooth.
• Butter 6 custard cups generously.
• Set the cups in a jellyroll pan, and place in a 400 F degree oven 5 minutes before filling.
• Remove from oven.
• Spoon batter evenly into the cups.
• Bake at 400 F for 25 minutes; reduce the temperature to 350 F and bake an additional 20-25 minutes.
• Turn off heat, and allow to stand 5 - 10 minutes.
• (They should be extra large, empty crusty shells.).
• Serve hot with butter, jam or jelly.