Poppin from the Oven

I peeked but you shouldn't! Popovers in the oven.

The first time I had a popover, I fell in love. They are so warm and perfect. Now I make them for every Thanksgiving and Christmas instead of rolls. And they’re so easy to make, that they’re perfect for any time of year. I always have a hard time waiting to get them to the table. I eat them straight out of the oven. You just have to remember a few things in order to have perfect popover results. Make sure the pan is hot before you pour in the batter, fill each section no more than half full and DO NOT open the oven before the timer goes off.

1 1/2 Tbs unsalted butter, melted, plus more softened butter for greasing pans
1 1/2 cup flour
3/4 tsp kosher salt
3 extra-large eggs at room temperature
1 1/2 cups milk at room temperature

Preheat the oven to 425 degrees. Generously grease popover pans with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Don’t peek!

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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4 Responses to Poppin from the Oven

  1. Pingback: Veggie & Goat Cheese Tart | Barcellona Bites Blog

  2. Nancy Larsen says:

    You’ve inspired me to try these for Thanksgiving! Thanks, Rochelle.


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