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Popovers

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Yields ten popovers (in standard popover pans) or twelve popovers (in a muffin tin).

  • To learn more, read:
    Popovers from the Blender
  • by from Fine Cooking
    Issue 50

Be sure to use a nonstick pan, whether it's a muffin tin or a popover pan. The fat content of whole milk or half-and-half gives the popovers body and richness

  • 4 large eggs, at room temperature
  • 1-1/2 cups whole milk or half-and-half, at room temperature
  • 4 Tbs. unsalted butter, melted and cooled
  • 1 Tbs. Dijon mustard
  • 6 oz. (1-1/3 cups) all-purpose flour
  • 3/4 tsp. table salt
  • 1/8 tsp. cayenne
  • Nonstick spray for the pan

Arrange an oven rack on the middle rung and slide two popover pans (six 6-oz. cups per pan) or one 12-cup nonstick muffin tin (with 3-1/2-oz. cups) onto the rack. Heat the oven to 450°F. In a blender, combine the eggs, milk or half-and-half, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt, and cayenne and blend until just combined, another 10 to 15 seconds. Scrape down the sides, if necessary, and set aside the blended mixture while the oven continues to heat.

Once the oven is hot, moving quickly, remove the pans from the oven, set them on a cooling rack or folded dishtowel, and lightly grease them with the pan spray. Pour the batter evenly into the heated tins (fill each cup one-half to two-thirds of the way full) and immediately slide the pans back into the oven. If you're using popover pans, there will be one empty cup in each pan. If you're using a muffin tin, there should be a little leftover batter. Pour it into a greased 6-oz. custard cup and put it in the oven with the muffin tin (the batter puffs nicely in a custard cup, but the popover may stick to the sides).

Bake without opening the door until the popovers are puffed and well browned, about 25 min. Resist the urge to open the oven door, especially during the first 20 min. of baking -- if you do, you're likely to end up with pancakes instead of popovers. If you like drier popovers, turn the oven off after 25 min. and let the popovers sit there for a few more minutes. Pierce each popover with the tip of a knife to let steam escape; this will keep the exterior crisp and the interior moist, and prevent the popovers from collapsing. Gently tip the pan onto a rack and let the popovers tumble out. Serve immediately with lots of butter. Leftovers can be reheated in a 300°F oven until they're warm. They won't retain their super puff or crisp exterior, but they'll still be delicious.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 160; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 4; Protein (g): protein g 6; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 260; Cholesterol (mg): cholesterol mg 100; Fiber (g): fiber g 0;

Photo: Scott Phillips

Worked perfectly. Will make this again and again!

I made this recipe two nights in a row (to have with our Christmas dinner leftovers), and it turned out great both times. I feel like you knever know what is going to happen with popovers but these rose perfectly both times and had a great texture and flavor. I didnt have half and half so I used mostly skim milk with a splash of heavy cream. This will be my go-to popover recipe from now on.

I've made this recipe several times and it always comes out great! The secret is to have all ingredients at room temperature. They freeze well also.

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