Popovers go with both savory and sweet fillings. Split large ones open and spoon in softly scrambled eggs; top with cheese and salsa or diced tomatoes. For dessert, slit popover tops open and fill with a scoop of vanilla or chocolate ice cream; top with peeled orange segments and caramel sauce.
|Author:||Inspired by Sunset|
|1 cups||white unbleached flour|
|1 tbsp.||butter, melted|
- In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.
- Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead.
- Beat the batter just until smooth; overbeating it can break up the structure.
- Pour batter equally into cups, filling cups 3/4 to almost full, so batter can pop up over the edges. Pour batter into every other cup if your muffin tins have less than 1" between cups; popovers need room for their tops to expand. Set cups about 2" apart in a 10 x 15" rimmed baking pan.
- Bake popovers in a 375 °F (180 °C) oven until browned and puffy, about 40 to 45 minutes.
- Puncture popovers once they have puffed and the shell has set (to release the steam); return them to oven to firm up. Continue baking until very well browned and crisp, about 5 minutes longer.
- Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 0g||0%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.