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  • 1 month later...

I make popovers almost every weekend, and love them because the ratio of goodness to work is pleasantly high. I cut the recipe down to what is supposed to make 4, although in my pan it makes 5. Thus I get 3 and my wife gets the 2 she wants. One bowl to wash and the pan; easy to make when all I've had is a coffee - what's not to like?

 

2 large eggs

1 cup milk

3/4 teaspoon salt
1 cup AP flour

2 Tb melted butter

 

The original recipe:

4 large eggs
1 1/2 cups milk
3/4 teaspoon salt
1 1/2 cups all purpose flour
3 tablespoons melted butter

 

I find that I do not need to heat the pan. Preheat the oven to 450. I put a rimmed cookie tray on the lowest shelf to catch any drips, and a non-rimmed one on the highest shelf to keep them from browning too fast. The baking shelf is set low in the oven (1 up from the drip tray). 

 

Place the eggs in a bowl and cover with straight hot water from the tap, and let them sit 10 minutes.

 

Coat the pan with butter. I tried oil, but it was hard to get an even coat. The pan is thin enough that it does not need preheating.

 

Whisk together the eggs, milk and salt until completely blended. Add the flour and whisk until frothy with no large lumps. stir the melted butter in quickly.

 

Fill the cups no more than 3/4 full. I like to drop a small handful of grated cheese onto the top of the batter, either Cheddar or Gruyere.

 

Bake for 20 minutes without opening the oven. Reduce the heat to 350 and bake for another 10-15 minutes, until golden brown. In my oven it tends towards the short end of that time.

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18 hours ago, RandomCrap said:

I make popovers almost every weekend, and love them because the ratio of goodness to work is pleasantly high. I cut the recipe down to what is supposed to make 4, although in my pan it makes 5. Thus I get 3 and my wife gets the 2 she wants. One bowl to wash and the pan; easy to make when all I've had is a coffee - what's not to like?

 

2 large eggs

1 cup milk

3/4 teaspoon salt
1 cup AP flour

2 Tb melted butter

 

The original recipe:

4 large eggs
1 1/2 cups milk
3/4 teaspoon salt
1 1/2 cups all purpose flour
3 tablespoons melted butter

 

I find that I do not need to heat the pan. Preheat the oven to 450. I put a rimmed cookie tray on the lowest shelf to catch any drips, and a non-rimmed one on the highest shelf to keep them from browning too fast. The baking shelf is set low in the oven (1 up from the drip tray). 

 

Place the eggs in a bowl and cover with straight hot water from the tap, and let them sit 10 minutes.

 

Coat the pan with butter. I tried oil, but it was hard to get an even coat. The pan is thin enough that it does not need preheating.

 

Whisk together the eggs, milk and salt until completely blended. Add the flour and whisk until frothy with no large lumps. stir the melted butter in quickly.

 

Fill the cups no more than 3/4 full. I like to drop a small handful of grated cheese onto the top of the batter, either Cheddar or Gruyere.

 

Bake for 20 minutes without opening the oven. Reduce the heat to 350 and bake for another 10-15 minutes, until golden brown. In my oven it tends towards the short end of that time.

Any chance that you could post a picture of or a link to the pan you use?

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