The Popover Experiment – Recipe No. 1 – Fanny Farmer Cookbook’s Popovers – Brown ‘n Crusty Outside and Creamy Inside.
++ UPDATE – – ‘Joy the Baker’ has posted a recipe for popover ‘bites’ with cinnamon & sugar. They look delightful and delicious – http://joythebaker.com/2014/10/weekend-casual-cinnamon-sugar-popovers/
I’ve made so many popovers during the past week that my head is spinning with different recipes and methods! I really enjoyed the experience – popovers are always easy to make and delicious, which made choosing just three recipes a tad difficult. My top three recipes vary a bit in ingredients, temperature and results – but each produces wonderful popovers. I eliminated several somewhat complicated popover recipes once I realized all that fuss wasn’t necessary as the results were about the same as the easier recipes.
Recipe No. 1 of ‘The Popover Experiment’ – Fanny Farmer Cookbook’s Popovers Makes 6 Popovers
Recipe attributed to Julia Child but, as far as I know, the recipe was prepared by Marion Cunningham, editor at the time of the Fanny Farmer Cookbook, when she appeared on Julia Child’s cooking program. Hence, I’m giving credit to the Fanny Farmer Cookbook.
++ These popovers are not as large as more modern recipes, but the insides are delicate & creamy.
Tip !! If using older popover pans without nonstick coating, butter each section.
Tip !! If using muffin tins or ramekins, butter each section. You’re going to have too much batter for a six-cup muffin pan, so use a 12-cup pan. Fill each section 1/3 full, and fill any empty sections with water. The popovers won’t be as big as those made in the new style popover pans but they’ll be wonderful. Yield – 8 to 10 popovers (if using ramekins/muffin tins).
Oven at 425F for 15 minutes Then, lower to 350F for an additional 20 minutes
Ingredients & Method
- 2 eggs
- 1 1/4 cups milk (whole or 2%) I used full-fat milk.
- 1 Tbs. melted butter
- 1 cup flour
- 1/2 tsp. salt
In a medium bowl, whisk (or beat) 2 eggs, 1 Tbs. melted butter & 1 1/4 cups milk.
Add 1 cup flour & 1/2 tsp. salt.
Whisk or beat until just combined. If there’s a few lumps, that’s OK. Also, don’t be alarmed if the milk has turned the melted butter into teeny lumps. It makes absolutely no difference.
Pour batter equally into your popover pan compartments.
Bake at 425F for 15 minutes. Then lower heat to 350F – bake for an additional 20 minutes.
Pierce popovers with a sharp knife once you remove them from the oven so the steam can vent, then remove them from the pan. (I like to lay the popovers on their side to cool.)
These are excellent at room temperature but, of course, they’re always best eaten right out of the oven. However, if you wish to save some for later, I recommend laying each popover on its side on a cooling rack until cooled, then covering each with plastic wrap. Enjoy !!
‘The Popover Experiment’ – Recipe No 2 – Julia Child’s Recipe – Popovers are slightly higher than the 1st recipe & the insides are slightly drier. (Of course they’re delicious – it’s from Julia Child !) https://myyellowfarmhouse.wordpress.com/2013/11/01/the-popover-experiment-recipe-no-2-popovers-are-a-bit-higher-insides-are-slightly-drier/
‘The Popover Experiment’ – Recipe No. 3 – ‘My Yellow Farmhouse Popovers’ – Chewy on the Outside, Fluffy & Moist Inside https://myyellowfarmhouse.com/2013/11/12/the-popover-experiment-recipe-no-3-chewy-outside-fluffy-inside/
HERE’S WHAT I LEARNED ….. WHILE EXPERIMENTING !
- Popovers are one of the easiest things to prepare – ever!
- Most recipes are nearly identical, with only slight differences.
- Basic ingredients are; flour, eggs, whole milk (or 2%) & salt.
- Most recipes include melted butter.
- ++ Stick a knife in each cooked popover to release the steam
- ++ It’s recommended you do NOT open the oven… but I did a few times, towards the end of the cooking process… and it didn’t seem to make any difference at that point.
- Popovers are very similar to British Yorkshire Pudding.
- Older popover recipes seem to result in a smaller popover with creamier insides.
- More modern recipes seem to result in larger popovers with drier insides. I recommend both types – they’re both delicious.
- No need to butter the pan, as recommended in most recipes, unless you have an older pan which is not nonstick.
- I used a whisk and, at other times, an electric beater – both worked equally well.
- And, finally, don’t bother to preheat the popover pan. It didn’t seem to make any difference.
- Beating the eggs longer before adding the flour, salt and milk did NOT make the popovers any nicer.