Monday, February 11, 2013

Popovers for Breakfast, Dessert, or Anytime

Popovers, Uploaded from the Photobucket iPhone AppPopovers are fun and can be easy to make, but are also challenging, as instructions must be carefully followed. 

Most important: ingredients should be at room temperature and the pan hot when you pour in the batter.  They can be served alone as a buttery treat, or filled with meats, eggs, cheese, fruit mixtures or puddings.

A successful popover is tall, with a crispy outside and moist inside. Ingredients are nearly the same as my recipe for a Dutch Baby German Pancake or recipe for my gram's roll-up (crepe) pancakes

The fun part is watching them rise and pop or puff up while baking.  I bought a popover baking pan, as my first attempt with a muffin pan didn't produce a high enough rise for me, but they were still tasty.  Besides, who doesn't like having a new kitchen gadget tool to use?  This popover pan makes you feel like a profession baker!

Popovers
3 eggs, at room temperature
1 cup whole milk or 2% milk, warmed slightly
1 Tab. melted butter for batter

2 Tabs. melted butter for muffin tin or brush with canola oil
1 cup of all purpose flour
1/4 teaspoon salt

popover pan or muffin pan - for 6 large or 12 small popovers.
Popover Pan, Uploaded from the Photobucket iPhone App
Preheat oven to 450 degrees. Put pan in oven on middle rack for 5 minutes to heat before filling.

With a food processor, blender, or wire whisk blend milk, eggs, and one tablespoon melted butter until completely combined and smooth. Add flour and salt blending until smooth.  Let batter set while oven heats to 450 degrees. 
By putting batter into a pitcher or bowl with a pouring lip, it'll be easier to fill pan.

Remove hot pan and quickly oil cups, or brush with remaining melted butter. Stir batter again then pour into cups, filling 1/2 to 3/4 of the way full. Bake for 15 minutes. Do not open oven door while baking.
Popovers, Uploaded from the Photobucket iPhone App
Reduce heat to 350 and bake another 15 minutes.  Finished popovers should be golden-brown, dry to the touch, and sound hollow. Turn out popovers onto a rack. Pierce bottoms with a knife to let steam escape. Cool just enough so they can be handled and eaten immediately.

They're best when served freshly baked. But if making them ahead, or freezing, warm them in a 350 oven until warm and crispy again, about 5-8 minutes. Makes 6 large or 12 small popovers.


Variations: try adding other ingredients to the batter such as a few tablespoons of sugar for a sweet taste, or few teaspoons of herbs and spices for a savory taste. Or you can add cheese of choice to batter before baking.

For ideas on other recipe variations or how to serve popovers here's a
LINK  for suggestions.
This link offers Tips and Tricks for successful  popovers.

Estimated cost: $1.20 or less; .20 cents a serving or less for 6 large popovers.