Easter PopOvers

Easter PopOvers

I took a professional baking class years ago and learned a little secret to make the best popovers. They are best eaten as soon as they come out of the oven. This is because when you add a little butter, the butter melts into the steamy delicious dinner roll. The problem is, they are so good, you may not have room for dinner after making them. You can also serve them for breakfast in place of pancakes or crepes.

When you pull them out of the oven, have that butter ready and be prepared to pull the roll right out of the pan.

These take about 3 minutes to whip up the batter, but a good 40 minutes to bake. So if you are serving with dinner, use that as a good timing estimate.

Ingredients

Makes 6 popovers.

1 stick unsalted butter melted (1 TBS for the batter, the rest to add to the pan)

4 3/4 oz of flour (about 1 cup unsifted all purpose flour)

1.5 tsp Kosher Salt

2 large eggs

1 cup milk (I use 2%)

Preheat oven to 400 degrees

  1. Whisk all ingredients together until all lumps are removed (1.5 minutes)
  2. Use a popover pan or two large cupcake pans.
  3. For the popover pan, divide the remaining melted butter among the 6 cups.  If using large cupcake pans, Divide the butter among 3 of the cups in each cupcake pan in a zig zag pattern, ie first row do the left side, second row, do the right side, third row do the left side.  This will allow room for the popovers to expand.
  4. Divide the batter among the cups. Pour right into the butter, it should come up about 3/4 of the cup.

Now BAKE at 400 for about 40 minutes.  They are done when they are puffed up, golden brown and the top part is hardish and when flicked with your finger sounds hollow and keeps its form.

Remove and eat immediately with more butter (salted)!

Flavored Butter? Why not?

Change it up by making some flavored butter to use after the popovers are done. Use unsalted and unflavored butter when making the batter.

Shallot – 1 stick salted butter softened, 3 med shallots minced. In a bowl or food processor, combine the shallots with the butter. Put the mixture on the edge of a square of plastic wrap, roll once. Shape the butter into a log, then finish rolling up the butter in the wrap and refrigerate until ready to use.

Garlic – 1 stick salted butter softened, 5 large cloves of garlic, minced. In a bowl or food processor, combine the garlic with the butter. Put the mixture on the edge of a square of plastic wrap, roll once. Shape the butter into a log, then finish rolling up the butter in the wrap and refrigerate until ready to use.

Herb – 1 stick salted butter softened, 1/2 – 2/3 cup minced herbs (use one kind or mix them up: Parsley, Basil, Oregano, Thyme, Rosemary, etc..). In a bowl or food processor, combine the herbs with the butter. Put the mixture on the edge of a square of plastic wrap, roll once. Shape the butter into a log, then finish rolling up the butter in the wrap and refrigerate until ready to use.

Sundried Tomato1 stick salted butter softened, 1/4 cup sun dried tomatoes minced. In a bowl or food processor, combine the sun dried tomatoes with the butter. Put the mixture on the edge of a square of plastic wrap, roll once. Shape the butter into a log, then finish rolling up the butter in the wrap and refrigerate until ready to use.

Olives – 1 stick salted butter softened, 1/4 cup mixed olives minced. In a bowl or food processor, combine the olives with the butter. Put the mixture on the edge of a square of plastic wrap, roll once. Shape the butter into a log, then finish rolling up the butter in the wrap and refrigerate until ready to use.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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