I'd like to make popovers but I don't have an actual popover pan. Can I use a regular ol' muffin tin or should I buy a special pan? TIA
I have made popovers in the past in a regular muffin tin and they did fairly well. Does anyone have a great popover recipe to share??
I don't know if this recipe is "great" - never tried it, but it is a CL recipe....
CookWare(tm) from Cooking Light(r)
SOURCE: Cooking Light YEAR: Nov/Dec 1992 PAGE: 98
INGREDIENTS FOR 8 SERVINGS:
1-1/3 cups all-purpose flour
2 tsp. sugar
1/4 tsp. salt
1 cup 2% low-fat milk
2 egg whites
Vegetable Cooking Spray
Combine first 3 ingredients, set aside. Combine milk, egg, and egg whites in
a glass measure or bowl, stirring with a wire whisk until blended. Gradually
add flour mixture, stirring with a wire whisk.
Heat popover pans at 450º for 3 minutes, remove from oven, and coat with
cooking spray. Divide batter among 8 cups, filling each half full. Bake at
450º for 10 minutes; reduce heat to 350º, and bake 25 minutes or until golden.
Remove from pans. Serve immediately.
Yield: 8 popovers
Calories 104 (14% from fat) Fat 1.6g
I make popovers all of the time and I didn't even know there were popover pans...I use an extra large muffin pan - the kind that makes 6 muffins (or popovers, I guess)
I've always been told that the secret to big popovers is to pre heat the pan, and that's why they sell those special black pans that are pretty deep. Any ideas on how to get them to puff up really big?
One of the things I am is a Popover enthusiast and lover. My wife makes the best Popovers and she puts them in Custard cups to bake, they get nice and bid this way.
I have put her recipe on the computer and I have made it myself just to see if I could, and it worked out fine for me too, but Sharon is still the Popover expert in this house.
Here's her recipe in my words.
* Exported from MasterCook *
Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all purpose flour ( Sifted, this is a must
do) -- Sift it
1/2 teaspoon Sea Salt
1 cup milk
2 Extra Large Eggs
Pre-heat oven to 425°
Beat Eggs in a bowl with a wire whip, add the Milk and beat that into the egg, then beat the flour and the salt into the egg & milk mixture.Pour into well greased Custard Cups. (sprayed well with Pam is O.K.) 3/4 full (to the half cup line)
"Sharon's Popovers from the cookbook her Dad gave her"
- - - - - - - - - - - - - - - - - - -
Per serving: 56 Calories (kcal); 3g Total Fat; (54% calories from fat); 4g Protein; 2g Carbohydrate; 81mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
[This message has been edited by Ed (edited 06-04-2001).]
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