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Popovers Recipe

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This recipe for Popovers, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 1/2 cups milk (skim, low-fat, or full-fat)
1/2 teaspoon salt
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons melted butter
4 large eggs
12 ounces milk (skim, low-fat, or full-fat)
1/2 teaspoon salt
6 1/4 ounces King Arthur Unbleached All-Purpose Flour
1 1/2 ounces melted butter

Directions:
Directions:
) Preheat the oven to 450F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.

2) Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature (or nearly there) before you begin to make the popover batter.

3) Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

4) Add the flour all at once, and stir with a wire whisk just to combine; there shouldn't be any large lumps in the batter, but smaller lumps are OK. Using a stand mixer equipped with the whisk attachment, whisk for 10 seconds at speed 2. Stop, scrape the sides of the bowl, and whisk for an additional 10 seconds. You just want to get rid of the biggest lumps; a generous scattering of smaller lumps are OK. You definitely don't want to beat the batter vigorously.

5) Stir in the melted butter, combining quickly. Again, don't overdo it; 10 to 15 seconds should be enough.

6) Set the batter aside to rest for 15 minutes.

7) After 15 minutes, give the batter 2-3 quick stirs to recombine, and divide it among the muffin cups, filling them about 2/3 to 3/4 full.

8) Make absolutely certain your oven is at 450F. Place the pan on a lower shelf of the oven .

9) Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.

10) If you plan on serving the popovers immediately, remove them from the oven, slip them out of the pan, and serve.

11) To serve popovers within 20 minutes or so, check them at 30 minutes. If they're golden brown but could brown further without burning, allow them to bake for the additional 5 minutes. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I got this recipe from www.kingarthurflour.com

 

 

 

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