Susans Popovers Recipes

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

Ingredients

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

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

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

Categories Other Breakfast

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.

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