Rye Popovers Recipes
PERFECT POPOVERS
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
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.
RYE POPOVERS
Make and share this Rye Popovers recipe from Food.com.
Provided by fluffernutter
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Combine the flours with the salt in a medium bowl. Add the milk, butter and eggs and whisk to combine thoroughly.
- Pour into well-greased muffin cups or a popover pan. Bake at 450 for 20 minutes, turn oven to 350 degrees and bake 15 minutes longer. (They may be ready to eat after only 25 minutes total cooking time.).
Nutrition Facts : Calories 141.3, Fat 4.1, SaturatedFat 2, Cholesterol 61, Sodium 188.6, Carbohydrate 20.9, Fiber 1.8, Sugar 0.2, Protein 5.1
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RYE POPOVERS WITH CHEDDAR AND APPLE BUTTER
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- Starting with the liquid ingredients, add milk, 2 Tbsp melted butter, eggs, all-purpose flour, rye flour, and salt to a high speed blender and bled until the batter is completely smooth.
- Being careful not to burn yourself but working quickly, use an oven smitten to remove the muffin tin from the oven and use a pastry brush to brush each muffin cup with remaininng 2 Tbsp butter. Add 1/3 cup of batter to each muffin cup and bake for 22-25 minutes or until puffed and starting to brown.
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- What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn., To make the popovers: Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. (Want to use a popover pan? See "tips," below.) Grease the pan thoroughly, covering the area between the cups as well as the cups themselves.
- Make sure the oven is up to temperature before you begin to make the popover batter., Use a wire whisk to beat together the eggs, milk, and salt.
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