Thursday, October 22, 2009

Baking: Popovers



Popovers are a wonderful surprise for your guests or your family for breakfast. A simple recipe of flour, milk and eggs, served warm, you will be considered a breakfast gourmet by making these simple and elegant bread.

Lightly grease a popover tin.



I use wax paper to grease the pan. What do you use?



In a large bowl, whisk together flour and salt. Note to self... do not use a white bowl to photograph flour.



Add milk, I use 2 percent milk with a splash of heavy cream.



Next add 3 eggs one at a time. Blend thoroughly before adding the next egg.



Fill the popover cups two-thirds to three-quarters full.



Transfer tin to oven, and bake for 20 minutes at 350 degrees. I had been told that the secret to popovers was to put them in a cold oven. Some people preheat the oven and put the popovers in for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes.

Remove popovers from the oven, and unmold onto a rack.




Serve warm and slather with butter or some jam.



Ingredients

  • 1 tablespoon unsalted butter, melted, plus more for greasing tin
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups milk
Directions
  1. Lightly grease and flour a popover tin.
  2. In a large bowl, whisk together flour, milk and salt. Add eggs, one a time and and 1 tablespoon melted butter. Fold until just blended.
  3. Fill the popover cups two-thirds to three-quarters full.
  4. Transfer tin to oven, and bake for 20 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Makes 6

4 comments:

  1. I would love one for breakfast NOW!!! Great photos with the instructions. Hope your week is going good!!!

    ReplyDelete
  2. Sounds great! Where do you get popover tins?!

    ReplyDelete

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