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Buttery Popovers
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
2 1/2 cups milk
2 1/2 cups all-purpose flour
Pinch of salt
6 large whole eggs
2 large egg yolks
1/4 cup butter, very soft
Cook's Notes
Popover tins usually make six popovers; you’ll need two for this recipe. The batter can be made several hours ahead and chilled.
Gallery
Buttery Popovers
Recipe Summary
Yield: Makes 12
Gallery
Buttery Popovers
Buttery Popovers
Buttery Popovers
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 2 1/2 cups milk
- 2 1/2 cups all-purpose flour
- Pinch of salt
- 6 large whole eggs
- 2 large egg yolks
- 1/4 cup butter, very soft
Directions
Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.
Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.
Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.
Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.
Cook's Notes
Popover tins usually make six popovers; you’ll need two for this recipe. The batter can be made several hours ahead and chilled.
Cook’s Notes
Popover tins usually make six popovers; you’ll need two for this recipe. The batter can be made several hours ahead and chilled.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buttery Popovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttery Popovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
