"Every failure is another opportunity to learn," I kept telling myself over and over as I found myself struggling with creating these warm, steamy pockets of crunchy buttery goodness. This incredibly simple recipe was nearly my undoing until I finally appreciated how important the temperature component is to success.
-Temperature of ingredients: the eggs should be room temperature and milk needs to be warm before the eggs & butter are added.
-Preheating the muffin/popover tin before adding the mixture is key.
The combination of these two eureka-moments took me from yucky goopy tins of disappointment to popovers the size of my niece's head.
Enjoy our latest recipe in our Countdown to Carbs!
Active Prep Time: 10 minutes | Cook time: 38 Minutes (5 mins pre-heating pan and 33 mins cooking popovers) | Yield: 6 giant popovers
- 1 cup milk (warm)
- 1 cup flour
- 2 eggs (room temperature)
- 2 tbsp butter (melted)
- 1tsp salt
Preheat oven to 400 degrees and then add greased popover pan/muffin tin to heat for 5 minutes.
Whisk milk, eggs and butter until smooth and then add flour & salt. We use a stick blender for this.
Pull hot popover pan out of oven and evenly distribute the mixture into each of the popover cups (should fill about 2/3 of the way).
Put popover tin back into oven immediately back into oven for 33 minutes.
Hardest part: restrain yourself from opening the oven to peek on progress. (We might have made this mistake resulting in much smaller popovers).
Pull from oven and serve immediately!!
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