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Thursday, October 17, 2019

Popovers

Popovers or Yorkshire pudding, depending where you are on the globe...well, they are heavenly. 

Years ago when I first decided to try making my own I was so worried.  I had always been led to believe they were difficult to make but they really are quite simple.  Once you get the basics
down, the possibilities are endless.

You can make them in muffin tins if you do not have a proper popover pan.

Basic Popover Recipe:
3 room temperature eggs
1 cup room temperature whole milk
1 cup flour
1/4 tsp salt

Whisk eggs and milk well.
Add flour and salt to the egg mixture and whisk again until batter is the consistency of pancake batter.

Spray pan well with cooking spray and put in the oven preheating to 450 degrees
Once oven reaches 450 degrees remove the pan and add the batter to fill the cups.  Bake for 20 minutes.
Turn oven down to 325 and bake for 15 more minutes.

Remove from oven and place popovers on a cooling rack.  Stick a sharp knife in the end to allow steam to escape and prevent deflating.

Makes 6 large popovers.

*To add your favorite cheese, put cubes of cheese in the pan once the batter has been poured.
*Add herbs or chives to the batter for savory popovers.

I love these served with cream cheese and jalapeno jelly.
















2 comments:

  1. this looks lovely; I have never tried to make one.

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  2. Oh you must! I was always intimidated but it actually is very easy. Just make sure your eggs and milk are room temperature, that the batter is mixed well and the pan is hot before you pour the batter in. Let me know if you try them and thanks for checking in.

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