Why Popovers Pop Over
I've always been fascinated with popovers and the incredible heights they can achieve. Have you ever wondered why popovers pop over? Read on to find out.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 1½ cups all-purpose flour
- 3 eggs room temperature
- 1½ cups milk room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- non-stick cooking spray
In a medium bowl, sift flour. Set aside.
In a large bowl, whisk the eggs until frothy.
Continue to whisk while adding the milk, vanilla and salt.
Add the flour and whisk until the batter comes together. Batter should be thin and lumpy.
Place the batter in a pitcher with a lip and let the batter rest for at least one hour at room temperature.
Position rack in the lower third of the oven.
Preheat oven to 425° F.
Place a dab of butter (1/2 teaspoon) at the bottom of each cavity of your pan and preheat pans in the oven for about 2 minutes.(Place the popover pan on top of a baking sheet).
Remove pan from the oven and immediately spray the sides with a non-stick spray and quickly pour the batter to 3/4 full.
Bake at 425° F for 15 minutes.
Lower heat to 350° F and continue to bake for at least another 15 minutes until golden brown and dry to the touch.
Once out of the oven, remove popovers from the pan immediately and poke a small hole in order for the steam to escape.
Special equipment: popover pan.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*Recipe lightly adapted from Ina Garten
Serving: 1serving | Calories: 183kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 445mg | Potassium: 144mg | Sugar: 3g | Vitamin A: 220IU | Calcium: 86mg | Iron: 1.8mg