How To Make Classic Popovers
Easy Peasy Popovers. Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning.
Ingredients
- 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
- 1 1/2 cups all-purpose flour, sifted
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
Instructions
Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.
Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth.
Place the buttered popover pan/s in the pre-heated oven for exactly 2 minutes.
Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.
Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER! 😉
Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.
Serve hot or at room temperature.
Notes
SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.
ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.
LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.
GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.
AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.
REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.
LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.
How To Store Popovers
Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.
How To Reheat Classic Popovers
Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!
Tips For Perfect Popovers
The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.
SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.
ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.
LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.
GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.
AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.
REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.
LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.
How To Store Popovers
Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.
How To Reheat Classic Popovers
Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!
Find it online: https://www.sparklingcharm.com/how-to-make-classic-popovers/
