These are delicious and beautiful as you take them all puffed up from the oven. They're a great recipe for brunch or to accompany meat juices.
Sometimes things happen at the right time.
This is my first time making popovers, and boy, they are a tough thing to photograph.
Even if you, like me, had never baked popovers there's a big chance you had wanted to for a long time. Just looking at a picture of these incredible golden irregular towers of dough makes most of us drool.
And it's a very well-deserved title they hold. A blender, a few ingredients, and a while later you're taking amazingly tall popovers from your oven.
Metamorphosis like this one is what draws me to baking. Such a simple, unassuming-looking thing before it goes into the oven, and then boom… the most incredible result!
Like a soufflé, these little things are a bit temperamental. They should go from the oven to the mouth with as little time in between as possible. A few minutes later they start deflating a bit and lose their crisp exterior.
I had mine smeared with butter and honey, a bit of a mess but a delicious one.
The recipe is written exactly as it is in the book, but I will tell you what my personal experience was, since being a novice popover baker, I followed the recipe exactly the first time and then adjusted a few things.
I baked three batches using the same batter. I put the remaining batter in the fridge overnight, as you would for pancakes, and by far, the best batch was the one I baked almost a whole day later. They were less eggy and had more flavor.
I used aluminum cups (not glass) and had a hard time un-molding them, except the ones that had less batter and consequently didn't rise as much, those popped out easily. I buttered them the first time, double buttered them the second time and used vegetable spray the third time. I have to admit the spray was the winner. That and no more than ⅓ of the cup full of batter.
And, though I didn't open the oven door for the first 25 minutes as instructed, the first batch, which I dutifully baked for 15 to 20 minutes more, came out with an opaque, thicker crust. Not nice.
In the second and third batches, I left them only an additional five and ten minutes and they were golden and much better. The interiors were the same each time.
Even though the recipe calls for room-temperature ingredients, the popovers I baked with cold batter straight from the fridge were perfect.Print
- 1 cup all-purpose flour
- 1 cup whole or 2% milk, at room temperature
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- Melted butter, for greasing popover cups.
- Position a rack on the lowest rung of the oven and preheat the oven to 425ºF.
- Butter or spray nine ¾ cup glass custard cups or ten ½ cup muffin cups. If you're using custard cups, place them on a jelly-roll pan, leaving space between each cup. If you're using muffin pans, you'll need to use two 12-hole tins because you won't be filling all the muffin cups to give the popovers ample air circulation.
- Pour all the ingredients into the container of a blender and whirl until smooth. (This can be done in a food processor or in a bowl using a hand-held mixer). Strain the batter if it is at all lumpy.
Baking the popovers:
- For the custard cups, pour ⅓ of the batter into each cup, dividing any extra batter among the cups.
- For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space.
- Bake, without opening the door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior.
- Turn the temperature down to 350ºF and bake for another 15 to 20 minutes, to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (Some people love this part, others pull it out).
- Serve immediately.
- Popovers are at their puffiest right out of the oven.
- You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350º F oven for 10 to 15 minutes, and they'll taste good, but never as good as freshly baked.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
From Baking With Julia, by Dorie Greenspan