Ingredients
- 1 cup bread flour
- 1/2 teaspoon fine salt
- 1 cup whole or non-fat milk, warmed
- 2 tablespoons unsalted butter or oil, melted
- 3 large eggs
- 2 to 3 teaspoons vegetable shortening
- Serving suggestions: Butter and jam
Directions
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
Cook's Note: This recipe can also be made in a 12-cup mini-popover pan; baking times and temperatures will remain the same.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By mistressluna16_...
North Potomac, MD
on June 19, 2011
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these were totally yummy. i didn't have any milk so i used half a cup of evaporated and half a cup of water and they came out well. slightly less poppy but that's relative since i'm used to them looking HUGE. but still delicious.
By Hinote
Roseville, MN
on January 13, 2011
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I've always been a big fan of popovers but rarely ever make them myself. I tried this recipe out and thought they were delicious! They had the same great taste and texture I remember loving. The only negative is they didn't "pop over" as much as I expected they would.
By jugglingmom4
Milwaukee, WI
on December 24, 2009
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I've never made popovers before, but these didn't turn out the way I thought they would. They were pretty dense and didn't 'pop over' the edge of the muffin pan. I wonder if it's the nonfat milk that I used--even though the recipe said you can use either. . .
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