Popovers

Popovers
Photo by Scott Phillips

Ingredients

  • 1-½ cups whole milk or half-and-half, at room temperature
  • 4 Tbs. unsalted butter, melted and cooled
  • 4 large eggs, at room temperature
  • 1/8 tsp. cayenne
  • 6 oz. (1-1/3 cups) all-purpose flour
  • Nonstick spray for the pan
  • ¾ tsp. table salt
  • + 1 more ingredients
    • 1 Tbs. Dijon mustard

Arrange an oven rack on the middle rung and slide two popover pans (six 6-oz. cups per pan) or one 12-cup nonstick muffin tin (with 3-1/2-oz. cups) onto the rack. Heat the oven to 450°F. In a blender, combine the eggs, milk or half-and-half, melted butter, and mustard. Process until blended, abou...

View full recipe at Fine Cooking

Comments

Variations on Popovers

  • Popovers
    • 1 tablespoon vegetable oil
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon salt
    • 3/4 cup egg substitute
    • 3/4 cup egg substitute
    • +7 other ingredients
  • Popovers
    • 1 cup all-purpose flour
    • 1 cup milk
    • 2 eggs
    • 1 tablespoon butter or margarine, melted
    • 1/2 teaspoon salt
  • Popovers
    • 1 tablespoon butter or margarine, melted
    • 1/4 teaspoon salt
    • 1 cup milk
    • 2 eggs
    • 1 cup bread flour
  • Popovers
    • 1 tablespoon unsalted butter, melted
    • 1 cup milk
    • 3 large eggs, beaten
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
  • Popovers
    • 1 cup milk
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 cup all-purpose flour
  • Popovers
    • 1 cup all-purpose flour
    • unsalted butter
    • 1/2 teaspoon salt
    • 1 cup milk
    • 2 large eggs
  • Popovers
    • 1 tablespoon plus 1 teaspoon unsalted butter, melted
    • 3/4 cup whole milk
    • 1/2 teaspoon kosher salt
    • 1 cup all-purpose flour
    • 3 large eggs


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