Marion Cunningham Popover Recipes

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups 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. Do not peek.

GOOD HOUSEKEEPING'S POPOVERS

Steps:

• Heat oven to 375 degrees. If using a popover tin with 6-ounce cups, grease 6 cups with 2 tablespoons butter. If using a muffin tin with cups 2 1/2 inches wide by 1 1/4 inches deep, grease 12 cups. With 6-ounce custard cups, grease 8 cups.
• In large bowl of mixer, beat eggs until frothy; beat in milk and remaining butter. Lower speed and beat in flour and salt.
• Divide batter among prepared cups. Bake 50 minutes; make slit in each to let out steam; bake 10 minutes more. Immediately remove from cups. Serve hot with butter.

POPOVERS

Steps:

• Preheat the oven to 400° (I'm using the old-fashioned Aunt Marian method). Beat the egg thoroughly, then add the milk and blend. Stir in the salt and flour and mix until smooth. Butter either two Pyrex cups (2 inches high, top diameter 3 1/2 inches) or two of the cups in a popover pan, and pour equal amounts of batter into each. Set the cups on a baking sheet in the middle rack of the oven, or just slip the popover pan onto the middle rack. Bake for 25 minutes. The popovers should be almost tripled in height and lightly browned. Remove from the oven, turn out the popovers, and prick them with the point of a knife in several places. If you are putting one away for the next day, wrap it loosely in paper-not plastic-and leave it at room temperature.