I have not made popovers for years. Then while out shopping I found this lovely pan at an extreme discount. I usually go for the mini version – this pan makes huge popovers. I thought I would give it a try since I seem to have developed an obsession affection for bakeware. Anybody else have this issue? The ingredients are minimal – flour, milk, eggs, salt, butter. Herbs if you like. So I made half plain and half became Rosemary Popovers.
Grease your pan well. The instruction said to use shortening, but once again I cannot use shortening because it is made of soybeans. I was apprehensive about using butter because of the high heat – I was afraid it would burn. I ended up coating my pan with grape-seed oil because that is what I had, and it is a neutral oil and has a high heat tolerance. I got mine at Trader Joes. It is pretty economical.
I was a little worried but the popovers turned out well in my opinion and with the addition of butter in the batter the flavor is delish. They bake for 40 minutes; 20 minutes at 450°F then another 20 minutes at 350°F. The 450° causes them to pop up quickly and the 350° finishes them without allowing them to burn. Do not open the door until they are done. When you take them out of the oven, use a sharp knife, and discreetly puncture them in a crevice so the stream can be released to avoid sogginess.
Voila, I think they are quiet impressive. I made half with just the plain batter, and half with rosemary and Parmesan. The plain batter rose twice as high. I think in the future I will just make the plain and make herb-butter. That way you get mile-high popovers. The savories get their preference and the sweeties get theirs.
I have seen versions of blender popovers, and just for the experience I may give them a try. I am concerned about overworking the batter. Overworking the batter will cause your product to be tough so I chose to gently mix in the flour – only to incorporate. This has given me a favorable result so far. My recipe did not state to heat the pan first, just to grease it.
Now I have this personal question. How many does etiquette allow you to eat and not hear someone say, “Bless her heart”? They are pretty much hollow inside. Does that count?
I can see these with the tops cut off and filled with chicken salad for your savory friends or a cooked custard or ice cream for the sweeties in your life.
If you don’t have a popover pan you can use a muffin tin – the deeper the better.
- 2 eggs – beaten slightly
- 1 cup flour – all purpose = 5 oz.
- 1 cup milk = 8 oz.
- 1 tablespoon butter – melted = 15 grams
- ½ teaspoon salt
- 1 teaspoon of fresh rosemary
- shortening or oil for the prepping the pan
- Mise en place ~ Gather ingredients
- Heat oven to 450°F
- Grease popover pan
- Beat eggs slightly.
- Blend remaining ingredient just to incorporate.
- Fill cups half full.
- Bake at 450°F for 20 minutes
- Lower the heat to 350°F; bake an additional 20 minutes
- Be sure not to open the oven door while baking – you will ruin the lift.
- Take a sharp knife; puncture a hole discreetly in the top allowing the steam to escape.
I am taking to