← Back to Search Results
baking
Popovers Recipe-2899

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Don’t use muffin tins to bake popovers. Use individual Pyrex cups or popover pans, if you have them, because the secret to making high and mighty popovers is to bake them in containers that are separate, so that the oven heat completely surrounds each individual popover container.

Yield: 6 popovers

Ingredients

  • Butter to grease the popover containers
  • 3 large eggs
  • 1 cup milk
  • 1 cup flour
  • ½ teaspoon salt

To go with the popovers:

  • Butter at room temperature
  • Strawberry or other jam

Equipment:

  • Popover Containers (Individual ¾-Cup Pyrex Cops or Special Popover Pans)
  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • 4-Cup Measuring Cup or Pitcher
  • Baking Sheet
  • Kitchen timer
  • Pot Holders
  • Paring Knife or 8-inch Serrated Knife

Directions

Turn the oven on to 400°F. Make sure the rack is in the middle of the oven. Grease the insides of 6 popover containers with a little piece of butter, using your fingers or a piece of paper towel.

Crack 3 eggs into a mixing bowl. Bear the eggs briskly with a whisk, just until the yolks and whites become all yellow. (Beating is more vigorous than stirring and you do it very fast.)

Add the 1 cup and stir until the eggs and milk are mixed together.

Add the 1 cup flour and ½ teaspoon salt to the egg mixture in the bowl and beat the batter with the whisk until it is smooth and the lumps have disappeared.

Pour the popover batter into a 4-cup measuring cup or pitcher, so it’s easy for you to pour the batter into the popover containers.

Fill each popover container about half full of batter.

If you are using individual Pyrex cups, place them 2 inches apart on a baking sheet and put the baking sheet into the center of the oven. Or put the popover pans in the oven.

Set the kitchen timer for 25 minutes. When the timer bell goes off, start checking the popovers. Popovers bakes in Pyrex cups usually take about 25 to 35 minutes. They should stand tall and be puffed up, looking like giant golden balloons. When they are nice and brown on top, they are done.

When the popovers are done, remove them from the oven with pot holders. Quickly pierce each popover in 3 or 4 places around the top and sides with the pointed tip of a paring knife. The holes let the steam escape, which helps prevent the popovers from falling, or flattening out. (By doing this trick of piercing the popovers quickly, you can reheat them, if you don’t eat them all up at once, and they will again puff up a little.) Remove the popovers from their pan or cups. If they don’t come out easily, run a knife around the sides of each popover. Eat them hot with butter and strawberry jam.


© 1995 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 popover. Nutritional information does not include Butter at room temperature or
Strawberry or other jam.

153kcal (8%)
63mg (6%)
0mg (0%)
70mcg RAE (2%)
110mg
12mg
7g
2g
1g
18g
115mg (38%)
247mg (10%)
3g (14%)
6g (9%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucid-food Lucid Food
by Louisa Shafia
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
food-to-live-by Food to Live By
by Myra Goodman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?