Regular Popovers

This recipe is from my Chicago Metallic Gourmetware non-stick 6 cup popover pan :) It was the highly recommended pan from my Cooks Illustrated magazine, and so far (two batches in) it has worked great! The popovers are a little heavier than my original recipe - but it has more eggs and butter in it, so I'm pretty sure that's the extra richness. I'm going to try the original recipe, and hope that the popovers with less fat don't stick!



1 Chicago Metallic 6 cup Popover Pan (I swear this is in the ingredient list - how funny!)
1 1/4 cup flour
1/4 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter, melted

Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400 degrees and set rack in middle of oven. Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer or with a hand mixer. The better can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.

Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with better and bake 20 minutes. Reduce temperature to 300 degrees and continue baking 20 minutes.

Makes 6 popovers

Popovers are best right from the oven
Serve with butter, jams, or other sweet or savory spreads.

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