Happy Holidays!
I hope you enjoy my latest recipe for Simple and Easy Popover Recipe – The real secret to popovers is having your oven perfectly heated and making sure the butter and milk are at room temperature.
CeceliasGoodStuff.com | Good Food for Good People
- 3 tablespoons salted butter
- 1 1/2 all-purpose flour, sifted
- Pinch of sea salt
- 3 extra-large eggs at room temperature
- 1 1/2 cups whole milk at room temperature
- Preheat oven to 425 degrees.
- Grease popover pan with butter, saving ½ of the butter for recipe mix.
- In a large mixing bowl whisk eggs.
- Add milk and mix until blended.
- Then add sifted flour, pinch of salt and mix until blended.
- Place popover pans in the oven for two minutes.
- Pour batter into heated popover pans. (Filling each cup about ½ full.)
- Bake in center of oven for 30 minutes.
- Remove and poke each popover with a sharp knife to release steam.
- Remove popovers from pan and serve immediately.
So besides having the oven perfectly preheated, the real key to making the perfect light and puffy popover – is to release the steam by poking them with a sharp knife right after taking them out of the oven. This will make sure the popover doesn’t shrink up. I must admit that they were not difficult to make, but the first batch didn’t rise (see the photo below – the oven wasn’t hot enough – that was my best guess).
Simple and Easy Popover Recipe
CeceliasGoodStuff.com | Good Food for Good People
The first batch I made did not get very big or puffy, which was so weird, because I made them using the same recipe. For the second batch the oven was truly preheated and the batter had sat at room temperature – this I think maybe the real secret to a puffy and light popover (that and making sure to poke them and release the steam.
Simple and Easy Popover Recipe
CeceliasGoodStuff.com | Good Food for Good People
Bon Appetit, Cecelia Dardanes
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