Popovers

Ingredients

The name Popover is said to have come from the fact that as the batter bakes and expands it “pops over” the sides of the cup. It’s a wonderful addition to your breakfast menu, in place of toast and it positively makes a simple hearty soup or salad into a filling dinner.
Whenever you serve popovers, your family and guests are sure to feel very special.

Creamier/more custard-like inside
1 cup water
1/3 cup vegetable oil
1 cup all purpose flour
½ tsp. salt
4 large eggs

Crisper/dryer inside
1 cup whole milk
2 tablespoons vegetable oil
1 cup flour
½ tsp. salt
3 large eggs

Directions

Pour liquids in a blender. Add flour and salt and blend well. Add eggs, one at a time and blend well. Pour batter into sprayed muffin cups or popover pans – about ¾ full.
Bake in preheated 400˚ oven for 25 minutes.
Remove from oven and tip in pans to cool. Remove from pans. Serve as is with butter and jam or slice off top and fill. Makes 6 large popovers

Tips:
Heat popover pans in warm oven, then butter or spray warm pans before pouring in batter.
Five minutes before popover are due to be done, pierce with a knife in top of popover and return to the oven – this helps cook the inside.
Lift popovers out of pans and let sit catty-corner in pans for a few minutes to cool before serving.
Batter can be made ahead of time and brought to room temperature just before baking for convenience.
Try slicing off the tops and filling popovers -
For breakfast: Fill with cheesy scrambled eggs and bacon bits
For lunch: Fill with egg, chicken or shrimp salad
For dinner: Fill with Ratatouille; creamed chicken; beef stew or Stroganoff; or creamed asparagus and ham
For dessert: Fill with whipped cream; berries; sorbet; crème brulee; sweetened cream cheese or ricotta
Add these to batter for other tasty possibilities:
Cheesy popovers – Add ¼ cup grated cheddar cheese
Dried Cranberry-Pecan Popovers – add 1/3 cup cranberries and ¼ cup chopped pecans
Herb Popovers – Add a pinch of basil, rosemary, garlic powder or Italian Seasoning
Caraway Rye – Replace ¼ cup flour with ¼ cup rye flour and add ½ tsp caraway seeds
Pesto Popovers – Add 5 tablespoons pesto sauce
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