I have a confession to make. I was a Popover-illeterate till the February 2012 Daring Bakers' challenge. As you all know, last month Lis challenged us to come up with new flavours and versions of Quick Bread. I was happy to stick with the typical loaf and muffins ( check out here and here, my muffins recipe I'll post in coming weeks). And then I saw Renata's entry. In India, I guess, we don't get to see Popovers anywhere (atleast I haven't seen them or tasted them before). So it was new territory for me. But I was so impressed by Renata's rising stars that I wanted to try them right away.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins. Popovers may be served either as a sweet, topped with fruit and whipped cream for breakfast or with afternoon tea, or with meats at lunch and dinner. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking
(rising in the oven)
You can buy special popover pans, use muffin tins or use oven-safe mugs. Depending on which you choose, you'll have a different yield. Greasing the mugs first is really important, so that the popovers slide out nicely. Also of importance - not opening the oven while popovers are cooking. You have to just trust that they are cooking properly. For serving, we really like them with softened butter and strawberry jam.
Be forewarn though, it has an eggy taste, which might put some people off. As it happened at my place, Saee (my 7 year old) bit into it expecting a muffin like or bread like texture and taste and then she was like...ewwww it's a baked omelette :). So now you know what to expect.
Popovers:
Adapted from Renata
Ingredients:
1 cup flour
1 cup milk or cream
1 tbsp melted butter, plus a little extra
2 eggs
0.5 tsp salt
1 tsp sugar
Method:
Preheat oven to 220 degrees Celsius.
Grease inside of cooking vessels with butter, place a small bit of butter in the bottom of each one, place on cookie sheet inside of preheating oven.
Whisk together all ingredients until smooth.
Remove mugs from oven, pour batter into each until between 50-75% full.
Bake for 15 minutes, reduce heat to 177 degrees Celsius, bake for another 20 minutes; keep oven door closed -- NO PEEKING!!!
Remove and serve as desired.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins. Popovers may be served either as a sweet, topped with fruit and whipped cream for breakfast or with afternoon tea, or with meats at lunch and dinner. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking
(rising in the oven)
You can buy special popover pans, use muffin tins or use oven-safe mugs. Depending on which you choose, you'll have a different yield. Greasing the mugs first is really important, so that the popovers slide out nicely. Also of importance - not opening the oven while popovers are cooking. You have to just trust that they are cooking properly. For serving, we really like them with softened butter and strawberry jam.
Be forewarn though, it has an eggy taste, which might put some people off. As it happened at my place, Saee (my 7 year old) bit into it expecting a muffin like or bread like texture and taste and then she was like...ewwww it's a baked omelette :). So now you know what to expect.
Popovers:Adapted from Renata
Ingredients:
1 cup flour
1 cup milk or cream
1 tbsp melted butter, plus a little extra2 eggs
0.5 tsp salt
1 tsp sugar
Method:
Preheat oven to 220 degrees Celsius.
Grease inside of cooking vessels with butter, place a small bit of butter in the bottom of each one, place on cookie sheet inside of preheating oven.
Whisk together all ingredients until smooth. Remove mugs from oven, pour batter into each until between 50-75% full.
Bake for 15 minutes, reduce heat to 177 degrees Celsius, bake for another 20 minutes; keep oven door closed -- NO PEEKING!!!
Remove and serve as desired.
I saw some popovers on Lisa's blog and after seeing them here too I really want to try them! :P
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