During the week of Passover, we generally eat special kosher for Passover Popovers. But Popovers can really be enjoyed year-round. I like the fact that when the kitchen pantry is almost empty and my kids are scrounging for something to eat, I can almost always find the ingredients for popovers (flour, milk, eggs) and recruit the kids to help bake.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 large eggs
- 1 cup whole milk (not skim or low-fat)
- 1 cup all-purpose flour (not bread or cake flour)
- 1/2 teaspoon salt
- 1 teaspoon butter, at room temperature
Preparation:
1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, mix flour and salt. In a separate bowl, mix milk and eggs.
3. Gently whisk the wet ingredients into the dry ingredients.
4. Add butter in small bits (batter will be lumpy).
5. Pour batter into well-greased muffin pans. Fill the muffin pans only half full.
6. Bake at 450 degrees Fahrenheit for 20-25 minutes.
TIPS:
1. The popovers rise better if the batter is at room temperature. Warm the milk in the microwave for a few seconds before adding to the dry ingredients.
2. Be careful not to overmix the batter. Mix the batter only until small lumps are left.
3. To keep the tops of the popovers from overbrowning, place the popovers on one of the lower racks in the oven.
4. The popovers rise best when the muffin pan is greased with melted butter or canola oil, rather than with a non-stick spray.
5. Do not open the oven door until the popovers are ready to come out. If heat escapes, then the steam inside the popovers may condense and they may collapse.
6. Leave the popovers in the oven until the sides are firm. If the popovers are taken out of the oven too soon, they may collapse.
7. Remove the popovers from the pan after taking them out of the oven. If the popovers are left in the hot muffin pan, they may get soggy.
SERVING SUGGESTIONS:
1. Serve popovers with butter, jam or honey.
2. Serve with strawberry butter, which can be made by mixing a tub of butter with a few spoonfuls of strawberry jam.
STORAGE SUGGESTIONS:
After the popovers are completely cool, they can be store in food storage bags or air-tight containers.
2. In a medium bowl, mix flour and salt. In a separate bowl, mix milk and eggs.
3. Gently whisk the wet ingredients into the dry ingredients.
4. Add butter in small bits (batter will be lumpy).
5. Pour batter into well-greased muffin pans. Fill the muffin pans only half full.
6. Bake at 450 degrees Fahrenheit for 20-25 minutes.
TIPS:
1. The popovers rise better if the batter is at room temperature. Warm the milk in the microwave for a few seconds before adding to the dry ingredients.
2. Be careful not to overmix the batter. Mix the batter only until small lumps are left.
3. To keep the tops of the popovers from overbrowning, place the popovers on one of the lower racks in the oven.
4. The popovers rise best when the muffin pan is greased with melted butter or canola oil, rather than with a non-stick spray.
5. Do not open the oven door until the popovers are ready to come out. If heat escapes, then the steam inside the popovers may condense and they may collapse.
6. Leave the popovers in the oven until the sides are firm. If the popovers are taken out of the oven too soon, they may collapse.
7. Remove the popovers from the pan after taking them out of the oven. If the popovers are left in the hot muffin pan, they may get soggy.
SERVING SUGGESTIONS:
1. Serve popovers with butter, jam or honey.
2. Serve with strawberry butter, which can be made by mixing a tub of butter with a few spoonfuls of strawberry jam.
STORAGE SUGGESTIONS:
After the popovers are completely cool, they can be store in food storage bags or air-tight containers.
