Jackie's Popovers
I recently discovered popovers because of my neighbor. She's the sweetest retiree and helps us out weekly while I pick up Laila from school. I'd made her some cheddar rosemary gougeres and she loved them and told me how they reminded her of popovers, which she LOVED!
Challenge accepted!
The next day I bought a popover pan at Sur la table, and the mission to bake the perfect popover began. After trying a couple recipes and searching online I found Jackie, the inn keeper at a cute little inn in New Hampshire. This is what she says about her recipe:
"I did not grow up eating popovers, but many years ago before we opened our bed and breakfast some friends we were visiting made them for us for breakfast and I was immediately smitten. The recipe Amy shared with me came from a 1996 issue of Gourmet Magazine. I’ve tried recipes too numerous to count since then, but have returned time and time again to this simple version and no longer bother to look for anything different."
And she is so right. It's the perfect recipe.
Make sure your oven rack is in the lower third of the oven – typically not the lowest rack but the next one up. This will give you the bottom heat the popovers need to create the steam to make them rise without so much heat that the bottom half of your popovers over cook.
Preheat oven to 375 degrees F. Place a small amount of cooking oil (@ 1/2 tsp.) in each well of the popover pan and preheat in the oven while you prepare the batter. It’s nearly impossible to find a non-stick popover pan and the use of cooking spray will literally eat the non-stick coating off of your pan (trust me on this one).
Keep your oven temperature consistent. Many recipes I see tell you to preheat your oven and cook the popovers at a higher temperature for the first ½ of cooking time and then reduce the temperature for the second half. This really isn’t necessary and I strongly believe the simpler the recipe is the easier it will be for you to be successful. Do however keep your oven door closed to maintain temperature and increase the chances of high-rise popovers.
In a bowl whisk together the eggs, milk, and water then add melted butter. Add the flour and salt and mix until well combined. Small lumps are ok. Pour batter into hot pan dividing equally among wells. Bake 40 minutes or until tops are evenly golden brown. Enjoy immediately.
She goes into more details on her website, which you can check out here: https://www.innatvalleyfarms.com/blog/2013/02/tips-for-making-perfect-popovers.html
Challenge accepted!
The next day I bought a popover pan at Sur la table, and the mission to bake the perfect popover began. After trying a couple recipes and searching online I found Jackie, the inn keeper at a cute little inn in New Hampshire. This is what she says about her recipe:
"I did not grow up eating popovers, but many years ago before we opened our bed and breakfast some friends we were visiting made them for us for breakfast and I was immediately smitten. The recipe Amy shared with me came from a 1996 issue of Gourmet Magazine. I’ve tried recipes too numerous to count since then, but have returned time and time again to this simple version and no longer bother to look for anything different."
And she is so right. It's the perfect recipe.
- 2 extra large (or 3 large) farm fresh eggs
- ¾ cup 2% milk
- ¼ cup water
- 1 Tbsp. butter, melted
- 1 cup minus 2Tbsp. unbleached all purpose flour
- ½ tsp. kosher salt
Make sure your oven rack is in the lower third of the oven – typically not the lowest rack but the next one up. This will give you the bottom heat the popovers need to create the steam to make them rise without so much heat that the bottom half of your popovers over cook.
Preheat oven to 375 degrees F. Place a small amount of cooking oil (@ 1/2 tsp.) in each well of the popover pan and preheat in the oven while you prepare the batter. It’s nearly impossible to find a non-stick popover pan and the use of cooking spray will literally eat the non-stick coating off of your pan (trust me on this one).
Keep your oven temperature consistent. Many recipes I see tell you to preheat your oven and cook the popovers at a higher temperature for the first ½ of cooking time and then reduce the temperature for the second half. This really isn’t necessary and I strongly believe the simpler the recipe is the easier it will be for you to be successful. Do however keep your oven door closed to maintain temperature and increase the chances of high-rise popovers.
In a bowl whisk together the eggs, milk, and water then add melted butter. Add the flour and salt and mix until well combined. Small lumps are ok. Pour batter into hot pan dividing equally among wells. Bake 40 minutes or until tops are evenly golden brown. Enjoy immediately.
She goes into more details on her website, which you can check out here: https://www.innatvalleyfarms.com/blog/2013/02/tips-for-making-perfect-popovers.html
posted by Jessica Christen @ 9:20 PM
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