Saturday, January 12, 2013


I’ve been trying different popover recipes for years. This one works best for me, and we enjoyed these popovers tonight with steaming bowlfuls of Petite Marmite.

Recently, I tried a suggestion to quarter-fill the popover cups with melted butter prior to filling with batter. The results were disastrous. The butter spilled over the cups when the popovers rose, and the oven caught on fire. Grease or butter the popover cups lightly!

1½ cups milk
3 large eggs
½ tsp. salt
1½ cups flour

1. Measure milk into blender. Break eggs one at a time in a separate bowl to remove any shells. Add each egg to the blender and mix well on low.

2. Add salt to running blender. Gradually add flour a half cup at a time. Blend well, ending by covering the blender and mixing on high for a minute. Let batter sit for up to one half hour.

3. Preheat oven to 450 . Set the popover pan in the over to heat for a few minutes.Remove, set on a heatproof surface, and lightly brush popover cups with melted butter, or spray with Pam. Fill each cup 1/2 to 2/3 full. Bake for 20 minutes, then turn heat down to 350 and bake for about 25 minutes more or until popovers are nicely browned.
Serve hot with lavish helpings of butter. Makes 6-8 popovers, depending on your pan. Decadent!

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