new popover pan recipe

Name: New Popover Pan Recipe
Prep time: 5 min
Cook time: 50 min
Yield: 6
Cuisine: English
Ingredients: 1 tablespoon(s) unsalted butter, melted and cooled; 2 large eggs; 1 cup(s) whole milk; 1 1/2 teaspoon(s) kosher salt; 1 cup(s) all purpose flour; - soft butter for greasing pans

(1 RATING)

40 Pinches 7 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Aug 1, 2015

I recently got a large-sized popover pan, and wanted to try the recipe that came with it. I like that the batter can be mixed quickly by hand. Popovers are a most interesting quick bread: they don't use yeast or chemical leavenings to make them rise. They rely on steam to form oversize, crispy breads that pop up 3 times their size, hollowed out on the inside. The best way to make popovers is to use a special pan with deep tapered cavities that are spaced out properly to allow for rising and doming of these airy treats. Popovers are a very old form of quick bread, and require a hot oven.

Rate

See how the center is hollow, and the crust is crispy. These may be the best popovers I've made yet.

prep time 5 Min

cook time 50 Min

method Bake

yield 6 serving(s)

Ingredients

1 tablespoon unsalted butter, melted and cooled
2 large eggs
1 cup whole milk
1 1/2 teaspoons kosher salt
1 cup all purpose flour
- soft butter for greasing pans

How To Make new popover pan recipe

Step 1

Preheat the oven to 400°F. Grease 6 wells of a large popover pan with soft butter and a pastry brush.

Step 2

Use a large mixing bowl and a wire whisk. Beat the eggs, milk, and salt together. Mix in the flour until completely smooth. Continue mixing for a few minutes to develop the gluten. Add the melted butter after the gluten is developed so the fat will not interfere with the gluten development.
Step 3

Fill the prepared cups only a scant half-full. Bake for 40 minutes on the center rack. The popovers will dry and become rigid.
Step 4

Turn off the oven, open the door, and with a sharp knife, quickly make a 1" slit in the side of each popover to release the steam. Close the oven door and let them sit for 10-15 minutes. During this period, the interior of the popovers should become dry and sturdy.
Step 5

Lift the popovers from the pan immediately after removing the pan from the oven by grasping the tops with an oven mitt or glove.
Step 6

Serve plain, or with butter and jam. Best served hot, straight from the oven. ***They can also be cut open and filled with sweetened berries and topped with whipped cream for a shortcake-type dessert.***
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