Old World Sourdough
Popovers
This classic popover recipe will give you light airy popovers with crispy exterior and tender interior. These are excellent any time of the day. I enjoy them slathered in honey butter, but they are also delicious with jam or used to dunk in your au jus alongside a good prime rib.
For a savory flair, add cheeses and herbs to the batter prior to baking. Or for the sweeter side of life, brush the top in butter after baking and roll in cinnamon and sugar.
More flavor varieties will be added to the website so keep checking back!
Popovers
Prep Time:
15 minutes
Cook Time:
45 minutes
Serves:
6 Popovers (or up to 12 when made in muffin tin)
Ingredients
Ingredients:
4 large eggs , room temperature before cracking
1 1/2 cups whole milk , lukewarm (about 125 degrees F)
3/4 teaspoon salt
1 1/2 cups unbleached all-purpose flour , spooned and leveled
3 tablespoons melted butter , cooled slightly
Preparation
Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
Preheat the oven to 450°F. Place rack in the bottom third position. Place the other oven rack on the top position.
Place a 6-slot popover pan on a baking sheet; place in over while preheating until the popover pan is hot.
Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray or brush with butter.
Pour the rested batter evenly into the muffin slots, almost to the top.
Bake the popovers for 20 minutes without opening the oven door.
Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 - 12 minutes, until they are a deep, golden brown. They should be very tall.
Trick:
(Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If they area, quickly put a cookie sheet on the top rack to prevent the tops from burning.) Leave the popovers in the oven until they entire top is golden brown.
Remove them from the oven, and carefully pierce the top or bottom of each with the tip of a pairing knife. This will release steam and help prevent sogginess.
Remove the popovers from the tin and enjoy!!
Notes:
Do not put the popovers in the oven until oven has reached 450°F
Make sure your muffin pan is good and hot before adding batter to the tins.
Use unbleached flour. Bleaching reduces the leavening agents of the flour.