Popovers
Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don’t require a special pan and can be mixed by hand (or a blender or mixer, if you prefer). In under 30 minutes, you’ll have a dozen gorgeous popovers. They’re especially tasty when served with a smear of salted honey or maple syrup butter.
Prep: 5min
Total: 45min
Yield: 12
Serving Size: 1 medium (64g)
Nutrition Facts: servingSize 1 medium (64g), calories 110 calories, Carbohydrate 12g, Cholesterol 70mg, Fiber og, Protein 5g, Sodium 135mg, Sugar 2g, Fat 5g, Saturated Fat 2.5g, Trans Fat 0g
Ingredients:
- 4 large eggs warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 cups (340g) milk (skim low-fat or full-fat) lukewarm
- 3/4 teaspoon salt*
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (43g) butter melted
- 8 tablespoons (113g) unsalted butter softened
- 1/8 teaspoon salt
- 2 to 3 tablespoons honey or maple syrup
Instruction:
Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. 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. Whisk till the egg and milk are well combined, with no streaks of yolk showing., Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy., Stir in the melted butter, combining quickly., Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full., Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven., Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, 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., To make the sweet butter: While the popovers are baking, prepare the sweet butter. In a small bowl or the bowl of your stand mixer, add the butter, salt, and honey or maple syrup. Mix or beat until all the ingredients are combined. , If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve alongside the sweet butter., If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.
Light & Buttery Classic Popovers
This Classic Popover Recipe gives you the best popovers, with a crispy exterior & a hollow interior. Light, buttery & fabulous, there’s nothing else like them!
Prep: 5min
Total: 50min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: Carbohydrate 27 g, Protein 9 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 145 mg, Sodium 415 mg, Fiber 1 g, Sugar 3 g, calories 249 kcal, servingSize 1 serving
Ingredients:
- 4 large eggs (, room temperature before cracking)
- 1 1/2 cups whole milk (, lukewarm (about 125 degrees F))
- 3/4 teaspoon salt
- 1 1/2 cups all-purpose flour (, spooned and leveled)
- 3 tablespoons melted butter (, cooled slightly)
Instruction:
- Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
- Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.
- Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.
- Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
- Pour the rested batter evenly into the muffin slots, almost to the top.
- Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they’re tall, have “popped” over the tops of the pan, and are a deep, golden brown.
- (Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers’ tops from direct heat.)
- Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
- Slip them out of the pan, split open and serve with butter!
The Easiest Popovers Recipe | So delicious!
FAQ
What is the secret to making popovers?
Why aren t my popovers airy?
What is the best flour for popovers?
The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers.
Can I use a muffin pan instead of a popover pan?
Our recipe works best in a 6-cup popover pan, but you can substitute a 12-cup muffin tin, distributing the batter evenly among the 12 cups.
