Food, Recipes

Classic Buttery Popovers

For the longest time, I have admired popovers for their delicious simplicity, but have avoided making them because they call for their own, special pan with high walls with a thin cylindrical shape in order for the dough to rise and cook evenly and properly. But, my desire for warm, soft biscuits finally overtook my hesitation. Hunger always wins for me! This recipe calls for the simplest of ingredients that about everyone has in their pantry or fridge. Though most recipes advise against using a muffin pan, I decided to go for it anyway and finally give these a try, despite missing the proper tools…and you know what? They tasted delicious anyway!

I dislike purchasing unnecessary kitchen equipment, as I feel you can generally make due with something that you already have, and stockpiling specialty items can quickly get out of control. That said, these were delicious enough to be worthy of their own special pan. They are the perfect mix of warm biscuit, with a chewier eggy texture that reminds me a bit of a souffle. Give them a try and whip up a batch using your standard 12-well muffin tin and see what you think. Be sure to have plenty of room temp butter ready to go. These are a definite vehicle for it!

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Classic Buttery Popovers

Kristen
Biscuit meets souffle in the shape of a warm, eggy popover, perfect for serving at breakfast or with a full meal at dinnertime.
Prep Time 5 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 12 popovers

Equipment

  • Mixing Bowls
  • hand mixer -or- stand mixer
  • Popover Pan or Standard Muffin Tin

Ingredients
  

  • 4 large eggs , room temperature before cracking
  • 1 ½ cups whole milk , lukewarm (about 125 degrees F)
  • ¾ tsp salt
  • 1 ½ cups all-purpose flour , spooned and leveled
  • 3 tbsp melted butter , cooled slightly

Instructions
 

  • Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
  • Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.
  • Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.
  • Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
  • Pour the rested batter evenly into the muffin slots, almost to the top.
  • Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.
  • (Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.)
  • Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.
  • Remove from pan and serve warm with LOTS of butter!
Keyword Bread, Bread Recipe, Popovers