Written by Doris Donnerman (last updated September 18, 2020)
I don't know if you ever had popovers growing up—I don't think it is made too often anymore. If you don't know what popovers, allow me to enlighten you. Popovers are a bread of sorts that are more "eggy" in texture and taste. It's made in as a batter, but in the oven the popovers are supposed to pop up and become larger and airy inside. Some people find popovers hard to make, but with the right recipe and the right technique, you'll be the best popover maker in town!
You'll need the following ingredients:
You start making the popovers by beating the eggs together until they are light and thick. Once the eggs are very well mixed, add the flour and the salt and the 1/3 cup of milk. Mix those ingredients together slowly for about thirty seconds until all the flour is moistened. It doesn't have to be completely combined, but it does have to be moistened by the egg and the milk. Gradually add all of the remaining milk (2/3 cup) and melted butter, beating until the mixture is free from lumps. That should take between one and two minutes—you don't want to over bake the popover batter.
The best way that popovers will pop is to bake the popovers in actual popover pans. If you don't have popover pans, then muffin pans will suffice. Regardless of what you use, fill the greased cups a little less than half full. Bake at 425 degrees for about thirty to forty minutes. Do not open the oven when the popovers are baking; otherwise, the popovers won't pop. Sometimes your popovers won't pop, even if you do everything correctly. Don't let it get you down, however. If drier popovers are preferred, prick each on with a sharp fork five minutes before baking is completed.
Popovers are one of my favorite types of bread and it is definitely worth it! They are really easy and regardless of if they pop, you will still be quite the culinary master!
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