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Follow a few tips to bake perfect popovers | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, November 26, 2008

TASTE
 Follow a few tips to bake perfect popovers

 •  Turkey 101

By Carol Mighton Haddix
Chicago Tribune

Hawaii news photo - The Honolulu Advertiser

To get a proper rise from your popovers, make sure not to take them out of the oven before they're well-baked because they will deflate and collapse. Serve them as a side dish or sprinkled with sugar.

ANTONIO PEREZ | McClatchy-Tribune News Service

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Some home cooks have trouble making popovers. Some people have trouble removing them from the pan; others wish they would rise higher.

Popovers may look like muffins (they can be baked in muffin tins or special popover pans), but they really are more related to pancakes or cream puffs. Their simple, eggy flavor goes well with roasts, such as the English classic prime rib, or simply sprinkled with confectioners' sugar for a brunch treat.

Here are a few tips for perfect popovers:

  • Heat the empty pan in the oven first, then butter the cups.

  • Fill the cups only three-quarters full.

  • Initial high heat will make the batter rise nicely, but then give them enough baking time to firm up before you remove them, otherwise they will deflate.

    Serve as a side dish for roasts or sprinkle with confectioners' sugar. Adapted from a recipe in "The Best Recipe," by editors of Cooks Illustrated magazine.

    POPOVERS

  • 2 eggs, beaten, at room temperature

  • 1 cup milk, at room temperature

  • 1 tablespoon melted butter

  • 1 cup sifted flour

  • 1/4 teaspoon salt

    Heat oven to 450 degrees. Place a muffin tin or two popover pans in the oven to heat, about 5 minutes. Combine eggs and milk in medium bowl; stir in the butter. Stir in the flour and salt until just mixed.

    Remove the muffin tin from the oven; carefully butter the cups, using a brush. Fill cups three-fourths full with the batter; bake 15 minutes. Reduce temperature to 350 degrees; bake until well browned, 20 minutes. Serve hot.

    Makes 10 popovers, 1 per serving.

  • Per serving: 68 calories, 30 percent of calories from fat, 2 g fat, 1 g saturated fat, 39 mg cholesterol, 9 g carbohydrates, 3 g protein, 69 mg sodium, 0 g fiber

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