Popover recipe- my FAVORITE

popover6

These are my FAVORITE! I have been making popovers for ten years, but found this recipe from beautyandbedlam a year ago. It is so easy and the popovers are just as incredible as the more involved recipes. They are perfect for when you have company over, but easy enough to make if it’s just you!

This is all you will need (I know!):

popovers1

  • 1  2/3 cup of milk
  • 1  2/3 cup of flour
  • 4 eggs
  • butter (to grease the muffin pan)
  • 3/4 tsp of salt

Preheat over to 425, and grease a muffin tin with butter. Mix the flour and salt. Pour in the milk and whisk until combined. Don’t over whisk or the popovers won’t rise as well. Add each egg one at a time beating just until combined. Pour into the muffin tin until 3/4 full (you should get 12 popovers from this recipe- I halved the recipe in these pictures).

popovers2

Bake at 425 for 20 minutes (don’t open the oven!). Then turn down to 325 and bake for 10-15 minutes (still don’t open the oven).

popovers4

Use a fork to go around and get them out of the muffin tin. Serve immediately with strawberry butter:

popovers3

 

  • 2-3 TBs of butter at room temperature 
  • 1/4-1/3 cup of strawberry jelly (I use Nanny’s homemade strawberry jelly which makes the butter INCREDIBLE!)

Mix the butter and strawberry together with a spoon and serve immediately when combined.

My mouth is watering just thinking about it!

 

popover5

 

If you want to just make 6 popovers here is what you’ll need:

  • a little less than a cup of milk
  • a little less than a cup of flour
  • 2 eggs
  • 1/4 tsp of salt
Advertisements
This entry was posted in Eat, Side Dishes/ Appetizers. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s