James’ Favorite Popovers

img_1061

I’ve tried a lot of popover recipes and this is my favorite. The original version can be found here: 

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

Preheat the oven to 425°F. Place muffin tin or popover pan in the oven while pre-heating.

Whisk together eggs, milk, and salt.
Add the flour and beat until frothy.

Remove the muffin tin from the oven and pour 1 teaspoon butter into each tin. Pour the batter into the muffin cups, filling them about 2/3 full or if using a popover tin, fill half full.
Bake for approximately 20 minutes. If not done, reduce the heat to 350°F and bake for an additional 10  minutes or until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

Remove them from the oven, and stick the tip of a knife into the top of each, to release steam.

Serve with butter and powdered sugar.

Popover Recipe by Nordicware (the makers of my popover tin)

2 eggs
1 cup milk
1 cup flour
2 teaspoons fresh snipped rosemary (optional)
1/ 2 teaspoon salt
1 tablespoon melted butter (I use 3 tablespoons, divided: one tablespoon gets mixed into the batter, and the other 2 teaspoons to grease the popover tins)

Heat oven to 450 degrees F Place muffin tin or popover pan in the oven while pre-heating.

In medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.

Remove the muffin tin from the oven and pour 1 teaspoon butter into each tin. Pour the batter into the muffin cups, filling them about 2/3 full or if using a popover tin, fill half full.

Bake for 20 minutes. Reduce oven temperature to 350 degrees F and bake 20 minutes longer (if needed) or until golden brown. Serve immediately. Makes 6 large popovers.

Cornmeal Popovers

These came out just ok but I like the extra fiber the cornmeal offers.  This recipe can be found here:

1 1/2 cups all-purpose flour
1/2 cup fine white cornmeal
1 1/2 teaspoons kosher salt
1 3/4 cups whole milk
4 large eggs
3 tablesp1/4 cup salted butter, melted

Place a 12-cup muffin pan in oven. Preheat oven to 450°F. (Do not remove pan.)

Whisk together flour, cornmeal, and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture until well blended.

Remove muffin pan from oven. Spoon 1 teaspoon melted butter into each cup of hot muffin pan; return muffin pan to oven for 2 minutes.

Remove muffin pan. Divide batter among prepared muffin cups. Bake until puffed and golden brown, 18 to 20 minutes. (Centers will be moist.) Serve immediately.

Advertisements