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James Carrier Photo by: James Carrier

Classic Popovers

Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.

Sunset FEBRUARY 2002

  • Yield: Makes 6 popovers

Ingredients

  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • About 1 tablespoon melted butter or margarine
  • 1/4 teaspoon salt

Preparation

1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.

2. Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan.

3. Bake popovers in a 375° regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.

Nutritional analysis per popover.

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 41%
  • Protein: 6.6g
  • Fat: 7.9g
  • Saturated fat: 4g
  • Carbohydrate: 18g
  • Fiber: 0.6g
  • Sodium: 186mg
  • Cholesterol: 122mg
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Classic Popovers recipe

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