Popovers! Isn’t it fun to say?
This recipe was originally came with the awesome popover pan that I picked up over six months ago at a kitchen supply store out called Le Gourmet Chef at Aurora Farms Premium Outlets. It originally just called for all purpose flour, but I did the combo of all purpose with whole wheat flour. When I was making stuffed pepper soup for my parents last Friday night, I found the pan designed for making popovers, but you can make these in a regular muffin pan:
- 3 eggs
- 1 cup all-purpose flour
- 1/2 whole wheat flour
- 1 1/2 low fat milk
- 1/2 teaspoon salt
- 1 tablespoon butter/margarine, melted
Directions from packaging: “Preheat oven to 450 degrees. Spray pan with vegetable pan spray. In large bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. (Do not over beat.) Fill popover cups 3/4 full. Bake 15 minutes; reduce hat to 325 degrees. Continue baking 25-30 minutes or until golden brown. Do not open oven until finished baking. Serve immediately. Makes 6 popovers.”
A bad quality picture from the oven (sorry about this one):
The final product:
Served with a HOT bowl of stuffed pepper soup:
So I was getting super hungry and impatient, so I only baked them for a total of 30 minutes, compared to the recommended 40 to 55. This resulted in a doughy middle and the perfect crust. They made the perfect “dipper” for the stuffed pepper soup. I have to admit: I went back for a second one!
And for your popping pleasure: here are some variations on the basic recipe from the Food Network website: