Featured Pinch Tips Video
- 4 Tbsp
- unsalted butter, melted
- 6 large
- lightly beaten eggs
- 2 c
- 2 c
- all-purpose flour
- 1 tsp
1Pr heat oven to 350* and after a certain amount of time turn down to 325*. Use Pop Over pan, or custard cups....
2Spray the cups of a 12 or 6-cup popover pan or custard cups with non-stick cooking spray.
3Pour 1/2 teaspoon of the melted butter into each cup.
4In a bowl, whisk together the eggs and the milk, then whisk in the remaining 2 Tbs. of butter.
5In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
6Divide the batter among the 12 cups and bake for 20 minutes.
7Reduce heat to 325* and bake for 15 minutes more.
8Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool.
9Serve plain, or with butter or jam, preserves, or Devonshire or Clotted cream for breakfast, or with roast beef and au jus. These are fantastic any time...
10Use a popover pan or custard cups instead of a muffin pan, poke them with a knife after baking to dry them out, start with a cold oven, heat up the pan before pouring in the batter. In order to get to the bottom of this popover conundrum, the Heavy Table called on Heather Asbury (front of house manager) and Toni Luschen (pastry chef) from Lucia’s Restaurant in Minneapolis. Lucia’s to-go side has been selling popovers since its opening in 2005, and they’re a popular item on their weekend brunch menu. They go through about 150 every weekend, and sell around 20 per day during the week.
11The most important tip during baking is to never, under any circumstances, open the oven door. There will be temptation, as they pop right away and turn golden brown midway through cooking. However, opening the oven door will release the heat needed to create the structured, rigid exterior that maintains their puffy shape. So, removing them too early will give you an unstable exterior that is likely to deflate.