Susan's Popovers

Susan Feliciano

By
@frenchtutor

I got out my older cast iron to clean and season it, and found a popover pan among my collection. After searching around and with a little help from Beth Mayhew, I developed a popover recipe for the cast iron pan.
My pan's wells are not quite as deep as some of the newer pans, but the consistency of the popovers, both inside and the outside crust, are classic.


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Comments:

Serves:

12

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
all purpose flour
1/2 tsp
salt
1 c
whole milk
2 Tbsp
melted butter, divided
2 large
eggs
2
6-cup deep well popover pans (or muffin pan)

OPTIONAL METHOD

1 c
whole wheat flour may be used instead of all-purpose flour
1/4 c
sugar may be added for sweetness
(no changes needed in baking method)

Directions Step-By-Step

1
Preheat oven to 450°F. Grease and heat the popover pans in the oven.
2
Combine all the ingredients except 1 tablespoon melted butter. Do not over-beat the batter. Batter will be thin and have small lumps of flour.
3
Brush the heated popover pans with the remaining 1 tablespoon of melted butter. Fill each well about 1/2 full with the batter.
4
Bake on middle rack of of oven for 15 minutes. Do Not Open Oven Door, but reduce temperature to 350°F and continue baking for 20 minutes. Popovers will be a nice golden brown and have a crusty outside.
5
Remove from oven. With a toothpick, poke a small hole in each popover to release steam. Remove from pans and enjoy while hot.
6
May be eaten for breakfast with butter and jelly; or with main dishes as dinner rolls.
Popovers will be crusty on the outside, and very soft with air pockets on the inside.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
Hashtag: #cast-iron