THE OAK GRILL POPOVER
This is from "The Marshall Field's Cookbook," but the recipe originated at the beautiful Oak Grill restaurant, located since 1947 on the 12th floor of the downtown Minneapolis Dayton's store (it's still there - now it's Macy's Oak Grill). I go there for the popovers - they are the best!
Provided by Lisa1
Categories Breads
Time 1h5m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.
- In a large bowl, using an electric mixer on medium speed, beat eggs until frothy.
- Add milk and melted butter and mix well.
- Add flour and salt and mix to just combine.
- Carefully divide batter among preheated pans, filling each cup just under half full.
- Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch).
- Remove from pan and serve warm.
Nutrition Facts : Calories 1879.1, Fat 97.7, SaturatedFat 52.1, Cholesterol 1250.8, Sodium 1687.4, Carbohydrate 179.4, Fiber 5.6, Sugar 23.9, Protein 66.7
TEATIME PERFECT POPOVERS
Provided by Sara Perry
Categories Bread Appetizer Breakfast Brunch Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
MARTHA STEWART'S POPOVERS
These are so easy to make, and taste wonderful! Good with soup for dinner, chicken salad for lunch, or fruit for breakfast. Or just by themselves as a treat! I prefer using a stoneware muffin pan for the best results. A popover pan is nice, but not many folks seem to have one, so I always suggest a muffin pan. From "The Martha Stewart Cookbook". Thanks, Martha :)
Provided by Rebekah of SFD
Categories Quick Breads
Time 40m
Yield 12 popovers, 12 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the butter, milk, flour & salt until smooth.
- Whisk in the beaten eggs, a bit at a time, until incorporated.
- Do no over-beat the batter; it should have the consistency of heavy cream.
- Fill a 12 count muffin tin that has been sprayed generously with nonstick spray.
- Bake 15 minutes at 450°.
- Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer.
- Best served hot, but still good the next day!
Nutrition Facts : Calories 142.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 72.8, Sodium 254.7, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 5.6
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