Maryanne,

I don't have it with me but will post it tomorrow. I have my favorite one but have made several different variations and as long as you've got the oven temp set correctly & make sure the pan is screaming hot they all seem to come out beautifully.

Oddly enough I just made some on Saturday. Yorkshire puddings. Oh, they were just sinful out of the oven!

Nina

I use one posted by Ginger years ago...they puff up tall and proud for me! And I never preheat the pan.

POPOVERS
1 1/4 cups milk
1 1/4 cups flour
1/2 tsp salt
3 eggs + 1 egg white
Preheat oven to 425°.
Pour milk into medium sized mixing bowl. Add flour & salt. With wire whisk, beat until well blended. Do not overbeat. One at a time, add the eggs, beating in each until completely blended. Pour batter into greased popover cups, filling 3/4 full. Do not scrape bowl. Bake at 425° for 20 minutes. Reduce temperature to 325° & continue baking 15-20 minutes or until golden brown. Serve immediately
Linda C

Linda- I always preheat the pan when I'm doing yorkshire puddings & popovers. Maybe it doesn't make a real difference but they always seem to come out puffier & crisper when I do.

I also like to let the batter rest for about an hour in the fridge before putting it into the pan to bake. Again, I don't know what difference this really makes.

Nina

Resting is important....allows any bubbles you may have beaten in to dissapate, but I used to heat the pan....and some magazine years ago said not to, it's not necessary.....and my popovers pop up big and puffy.

Hijacking thread...Nina, just incase you didn't "hear"..
My husband thinks your Spice Rack SP pie was the BEST ever..and he's a SP LOVER!
Next time I'll have to make sure I have the other two spices that were missing..but I think with the Jim Beam..didn't matter much what was in there. LOL

Oh Terri I'm so glad! Did you "hear" that I managed to leave the sugar out of mine? Nothing a little bourbon spiked, sweetened whipped cream can't fix. Which two spices did you have to skip?

Back to popovers- I thought that heating up the pan makes the outsides crispier but there might be nothing to that. I know that, regardless, I wouldn't not heat the the pan when making yorkshire pudding because the beef drippings congeal as soon as they hit the cold pan and that just squicks me out.

Nina

Nina, I saw your post on my original thread after I typed it here. LOL Yep I saw about your sugarless pie. :o)
Um...Corriander and allspice? I know the corriander for sure.
Popovers~never tried them..guess I should! LOL

Yorkshire pudding is supposed to be made in the pan the beef was cooked in....which is already hot.
I think the secret of success with popovers is that extra egg white and not dilly-dallying around getting them into the hot oven....you hold the pan in one hand, open the oven door as little as possible, slide in the popovers and shut the door and don't open it again until they are done.
Linda C

a neighbor i had many years ago, her mother was from england, and every year for her birthday she made her a traditional english meal, including yorkshire pudding. i remember her talking about the pan drippings being an essential part of these. i didn't think the popovers were the same thing.

linda, i copied your recipe, thanks.

i'm still waiting on nina's!

maryanne

Here's a recipe for rosemary popovers that came with my popover pans. For plain popovers just leave the rosemary out.

Rosemary Popovers

2 eggs
1 cup flour
1 cup milk
1 tablespoon melted butter
2 teaspoons fresh, snipped rosemary
1/2 teaspoon salt

Heat oven to 450F. Generously grease popover pan. In medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth. Fill cups about half full. Bake at 450F for 20 minutes. Reduce over temperature to 350F. Bake 20 minutes longer, or until golden brown. Serve immediately. 6 popovers.

My notes: Use only shortening to grease pans, and a little extra milk makes huge popovers. These are really good.

carrie, thanks. i love rosemary, so i sure wouldn't leave it out.

maryanne

I'll leave it to Nina to post her recipe. Here is one from New Joy of Cooking. Nina's recipe has more butter, a quarter cup less milk and one more egg per 6 popovers and a bit lower temperature. Nina's recipe is very good but rather decadent - we feel like we can have this lower fat version more often.

The best thing in the Joy of Cooking recipe was the tip at the end about pricking the side of the popover with a knife.

Like most recipes that rise based on heating beaten eggs, for best results the eggs and milk should be at room temperature.

Joy says this recipe makes 8 large or 12 medium popovers,
but in my popover pan it is fine for 6 - 12 presumably would be using a muffin tin. Joy also says you can use custard cups well separated on a baking sheet. For custard cups, it says to dust with flour after greasing. I have paraphrased the instructions.

Popovers

1 c A-P flour
1/2 tsp salt
2 large eggs
1 1/4 cups milk
1 tbsp warm melted unsalted butter

Preheat oven to 450 degrees F with a rack in the center position. Grease a popover tin.

Whisk flour and salt together.
Whisk eggs, milk and butter together. Pour over flour mixture and fold until just blended. It is okay if there are a few small lumps.
Fill cups 2/3 full.
Bake 15 minutes then reduce temp to 350 degrees F and bake 20 minutes more until well browned and crusty.

DO NOT OPEN THE OVEN DOOR WHILE BAKING to avoid deflating.

Remove from oven, unmold onto a wire rack and pierce the sides with a sharp knife. Joy says this last is to let steam escape, but I think it is even more important that it lets air flow in as the popovers cool - when I do this, they stay puffed instead of collapsing.

If anyone is looking for a whole grain option, the popover recipe in King Arthur's Whole Grain Baking is very good. We've made it with both the spelt flour it suggests, and also with whole wheat flour and it's good either way.

Spelt Popovers

3 eggs
1 1/2 c milk
1 c + 2 T Spelt flour or 1 1/4 c whole wheat pastry flour
1/2 c A-P flour
3/4 t salt
2 T butter, melted

Preheat oven to 450 F, grease muffin or popover pan including the top.

Place all ingredients in a blender in the order indicated. Blend 30 seconds, scraping down sides halfway through. Let batter rest 15 minutes, fill cups 2/3 full of batter. Bake at 450 F for 20 minutes, reduce heat to 350 F and bake 10 minutes more. Don't peek!

This recipe makes 12 big puffy popovers in my muffin pan.

Michelle

AUGH! I knew that I was forgetting something. I took the recipe out last night but neglected to put it in my bag. It's sitting right on top of the table.

Cloud_swift, if you want to end the suspense & post it today please go ahead, otherwise I'll post it bright & early tomorrow morning, I promise! I even tried to see if I could read the recipe off off the photo from the swap but my handwriting is terrible.

My recipe came off of the wrapping from my Chicago Metallic mini popover pans (yes, I checked the chicago metallic website, too). I'm sorry I'm such a scatterbrain!

The Joy recipe is very good as well.

Maryanne- yorkshire pudding & popovers are one of those things. They're different, but if you make yorkshire pudding in popover pans they look the same. Traditionally you make the Yorkshire pud in the pan that the meat was cooked in as Linda says but in my Harrods Book of Traditional English Cookery they suggest making them individually in popover pans and just using some meat drippings in each pan.

I prefer to make them as individuals rather than in the pan that the meat was cooked in. The individuals rise higher and make a nicer presentation IMO even though they may not be as traditional. They also stay warm for a bit longer which is a crucial thing. When I make yorkshire pudding in the pan it deflates once it's cut & just looks sad. The individuals will still have that "puff" of steam when you open them.

But once you start spooning the drippings into the cold popover pan they congeal, so the pan goes into the oven until it's hot & the drippings melt. The yorkshire puddings came out so well that I started doing the same thing with the popovers. Maybe it's an unnecessary step but it's what I do.

Probably why I can't remember simple things like "bring in the popover recipe so that you can post it". My brain is too full of other things!

Nina

Alku, thanks for posting the spelt option!!
Now that one I can try!

better late than never, I hope!

Popovers

6 tbs unsalted butter melted
6 eggs, lightly beaten
2 cups milk
2 cups all purpose flour
1 tsp salt

Preheat oven to 450f (230c). Pour 1/2 tsp of melted butter into each cup of a popover pan. (alternatively you can just grease the cups well)

In a bowl, whisk together the eggs and milk, then whisk in the remaning 2 tbs butter.

In a large bowl whisk together the flour & salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.

*at this stage I like to let the dough rest for about a half hour in the fridge. You don't need to do this, it's not part of the recipe as written it's just something that I do*

Make sure that the oven is the proper temp (very important).

Divide the batter among the prepared cups and bake for 15 minutes. Reduce the heat to 325f (165c) and bake for 7 minutes more. Remove from the oven and invert the pan onto a wire rack (the popovers will probably fall right out).

That's it! Just remember not to open the oven door during the baking process.

Nina

thanks nina, printed this one out - as i did the others - but will be trying this as i have a hankering for roast beef, so they will be on my sunday menu!

Tanks Tweedie!

Michelle

I remember the first time I had popovers. It was at neiman marcus with their strawberry butter. Yum.

If you like bleu cheese, these are excellent.

Bleu Cheese Popovers

2 eggs1 cup milk
2 tablespoons butter, melted
1 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon thyme
2 ounces bleu cheese, Stilton, Gorgonzola or Roquefort

Preheat oven to 425°

Mix all ingredients together. Chill for a minimum of 2 hours and up to overnight. Pour into greased muffin tins to top. Bake 18-20 minutes on highest shelf of oven. Serve immediately.