Saturday, July 11, 2009

Popover Perfection

Around two years ago I picked up some popover pans on super duper clearance at a Williams-Sonoma Outlet. I love popovers and had failed miserably at making them. I was sure it was a combination of my muffin tins and high altitude. Then I failed with popover pans at sea level. I put the pans away and haven't tried again since. I decided to give popovers a whirl when I unpacked the pans last week. Much to my surprise and delight -- I SUCCEEDED! And just to make sure it wasn't a fluke, I made them again this morning.

It turns out the trick is not to overbeat the batter. I basically mixed it enough to get it combined and left it nice and lumpy. Perfection!

Perfect Popovers
4 eggs
2 cups flour
2 cups milk
1 Tablespoon sugar

Preheat oven to 450 degrees and grease your baking dish (popover pan, muffin tin, ramekins, etc).

Beat eggs lightly. Add in rest of ingredients and just barely mix together -- leave it nice and lumpy! Fill popover containers half-full.

Bake popovers at 450 degrees for 10-15 minutes. Reduce heat to 350 degrees and bake for another 20 minutes (or so). (I'm just learning my new oven so I watched mine carefully!)

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