How to make Popovers!
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- čas přidán 9. 04. 2022
- Popover Recipe:
Ingredients:
*1 cup flour (sift after measuring)
*1 cup milk (warmed)
*1 tablespoon butter
*4 eggs (room temperature)
* 1/2 teaspoon salt
*Optional: grated cheese
Step 1: Mix sifted flour and salt together.
Step 2: Heat the milk and butter together until warm and butter is melted.
Step 3: Add milk mixture to flour mixture and stir until incorporated.
Step 4: Add eggs in one at a time, whisking between each one until incorporated.
Step 5: Spray muffin tins with cooking spray.
Step 6: Pour mixture into muffin tins- filling them 3/4 of the way
Step 7: Bake for 12-15 minutes at 450 degrees Fahrenheit. Then turn oven down to 350 degrees Fahrenheit and bake for another 15 minutes.
Notes: Once the popovers go in the oven DO NOT OPEN THE OVEN DOOR until they are done baking. Grated cheese can be added to the batter when it goes into the tins- we have used different types of cheeses and all have been good. If you have a blender then using that instead of a bowl and whisk works just as well. Having the milk on the hot side helps it mix into the flour. - Jak na to + styl
I have to tell you. I'm a pretty good cook, momma raised me right, lol. My wife is also a good cook and we enjoy cooking together. Recently we engaged in a battle so to speak. She tried making popovers a few times and they kept failing. Then I jumped into the game, I like a good challenge. 5 attempts on my part trying different recipes, all failed. This morning after watching your video in a futile attempt to capture the crown, I started your process right before she woke up for the day. She came into the kitchen when I was about 20 minutes into the cook. Needless to say, I won the crown, lol. Your recipe and technique yielded flawless results. THANK YOU THANK YOU for finally posting an actual recipe and technique that works. Happy tummies and lots of smiles this morning.
Yes to the cooking battle! I mean everyone is a winner when there is good cooking going on in the house! I am so glad they turned out for you :)
I have been fighting for years with very limited success trying to make these dang things. I have the right gear andEverything but so often they do not puff up. Well this recipe is absolutely amazing. I just went a little bit hotter and a little bit longer and mine were just crispy and puffy and glorious and wonderful and I ate so many that I can’t even have a meal now.. if you have been struggling with making popovers, this is the recipe. This lady knows what’s going on and has been doing it a long time.. I took one look at her and I said this woman knows what she’s doing. and by golly she does and now me too.,!,!,,!!! Thank you thank you thank you thank you so much. Mystery over.!
Thank you! I am so happy they worked for you- fully understand how they can became a meal all on their own 🤭
I watch a lot of cooking videos and I really like your style and ease of instructions. This is very helpful to someone who never made things like this. I enjoy your clarity and your tips for versatility about the batter. Thank you.
Thank you- that is very kind of you to say!
Gosh that looks easy. As others have written, there are all sorts of big differences in popover temperatures of ingredients and pans, and it's always been hit or miss for me. I'm going to try your methods next. Thanks!
A few days later: Well, I made these and your recipe and instructions are (finally, for me at 70) the way! They came out 'Sky-High' !!!
🤩
Just made these, mixed up a batch in a blender. It was so easy. These are the best I've made in a long time! Thank you for posting this video. It will be my new way of making them.
I am so glad you liked them! It always makes us happy to hear when people try out the recipes and it works for them 😊
My cousin is trying to make the perfect popover, consistently. I just forwarded your video to her.
My stepmother use to make popovers and I hadn't thought about them in decades. I came across your recipe in the algorithm and decided to give it a whirl. Absolutely delish and super easy to make(I have made it twice this week) thank you for the upload:)
I am so happy to hear this! Those childhood foods really do hold a special place in our hearts- and they are super easy to make, which makes it nice😁
Just found your popover video. Can’t wait to try these! Thank you for a clear, concise how-to.
I'm so glad to see a kitchen similar to mine! I love to cook and everything's from scratch. Why put away every tool and appliance when you're going to be getting it back out several times a day!? To me, it just adds alota time and work and I don't get my satisfaction from empty, spotless counters and shelves. Thanks, River's edge Chevre! By the way, my husband was allergic to cows milk but could easy tolerate goats milk, so I milked and made all our dairy needs from goat milk for almost 30 years. What sweet animals they are if bred, raised and loved well!
Goats are wonderful critters with a lot of personality! I think our kitchen will either give someone an eye twitch or make them feel like home :) It would be nice to have a larger kitchen and we would love more storage space but even then it would still be full.
When I retired my dream was to have three goats, 2 does and a buck. Breeding the girls properly I thought would give my husband and I year round milk. All very logical. My husband wasn’t sure he would like goats and he definitely wasn’t so sure he’d like goat milk. Well, we did start with 3, only to discover that they’re addictive. My husband never met a kid he didn’t want. And the milk was like having dessert at every meal. We had Nigerian Dwarfs and Mini-Nubians. My husband passed away nearly 6 years ago and I had to move from the farm. I dearly miss my little goatlings, and the magic of kidding season.
Yours is the best!! Thank you
Ah thank you! 😊
Thank you for this recipe. I just told my husband yesterday I wanted to make these for Easter. I just needed to know how. Timing is perfect.
They are perfect for Easter breakfast!
They look absolutely beautiful !
Thank you!
What a cluttered kitchen ,I love it ,
Just found your channel, thank you for the amazing recipe. I had no idea they could puff up so much without some sort of leavening agent. I gotta try these, both in popover and crepe form!
Thank you! Definitely try them- a little jam and butter and it’s mmmm good!
Really nice video - thank you so much
Thank you!
They look wonderful.👏👍😍
Thank you!
These where delicious, thanks for sharing your recipe ☺️
Thank you for making them! Happy to share the recipe.
That was awesome. I have always wondered how to make pop overs. I will be making these, they are incredible looking.
Thank you Susan!
these look amazing like turbo charged yorkshire puddings,im looking for a pop pan now after watching this in the uk
Thank you! They are a favorite around here!
They are Yorkshire puddings which were being made in the UK centuries before America was discovered.
Just like your 'biscuits', which are scones in the rest of the World.
Amazing. Thank you so much
Thank you for watching!
@@riversedgechevre It is truly a great pleasure to see the beauty and end result of your recipe. Thanks again.God bless you.
For me this is a must try recipe.. I love popovers and I have extra eggs..my girls have been busy... Thanks so much for sharing this recipe.. I'm a new subscriber..
Thank you for subscribing! This is definitely a staple recipe in our house during the spring and summer when the hens are laying- and quiches.
Yes you do!
First time I've seen someone not preheating the popover pan. This may become my go to recipe. I live in Denver CO and baking can sometimes be a challenge.
Do let us know how it turns out at your altitude! We are close to sea level and have heard that high altitude can change how baking turns out.
@@riversedgechevre High altitude baking is a challenge indeed. Luckily, I've been able to overcome them. Just a few tweaks here and there for me though. Do you have a reason for not preheating the popover pan?
I wish I could post a photo so you could see how amazing these turned out. I will bump the salt a tiny bit more the next time, but these popped larger than the size of my hand. I’ve never used such a successful popover recipe. Thanks!
Yay! It is kind of magic how you put the batter in and out of the oven comes lovely poofy popovers. Thank you for trying the recipe! Totally understand about the salt- we are salt people too :) If you are on Instagram you can tag us on there with your photo at Rivers Edge Chevre.
First timer here. I'm a pastry chef. Excellent recipe, well done!
I'm afraid I'd be a bit panicky in that busy kitchen, lol 😆 but you obviously rock popovers! 😊
Thank you!
So excited to try your method. I've made Popovers twice in 2 days in a Popover pan but have trouble with the rising. Thank you so much and I look forward to following your channel 🤗🌷
Yay! Let us know if they worked out for you- we always have good luck with the rise. Thank you for following along with our channel.
Yes me too Mine only raised like an inch!
Thank you so much for sharing your recipe and great video. I have always looked for a recipe like this!❤
Ah Thank you! They really are fun (and tasty) to make!
I did some cheddar cheese ones the other day using the Betty Crocker recipe. Did not rise like ghey normally do. Tasted good tiough.
As long as they taste good then it’s a success in our book! And cheese is always good 😉
I will try the cooking spray technique all the ones ive tried say use lots of oil in the muffinn cups and get oil hot. But tgey were greasy
Did you use all purpose or self rising flour? They look absolutely delish. Thank you.
Thank you! We use all purpose flour.
Thanks for this recipe, it looks amazing! 💗 I am hunting for a popover pan without a non stick coating. In the meantime I will try this using my 12 cup stainless steel muffin pan. What would be different if I used the muffin pan instead? Should I fill it half way? And would the time and temperature be the same for 12 done in the muffin pan?
Glad you found the recipe! Our popover pans are not non-stick, we just spray them really well with a cooking spray. Just fill the tins half way and experiment with the baking time. We are big believers in just giving things a try and if they aren't perfect, just try again. And they will still taste good!
@@riversedgechevre Thank you.😊 Nice life motto!
trying it!- I'll let you know. I am half-ing the recipe and using blender I have no popover pan- using custard cups. fingers crossed.
Did the custard cups work? I wonder if the heat would transfer through them and cook correctly.
This is almost exactly like Yorkshire pudding
It is....Cx
Popover is 'Murican for Yorkshire pudding, since pudding here is different.
Hallo from Sri Lanka.. Look forward to trying this recipe.. There's no way I ll find traditional pop over baking trays so my regular muffin trays will have to do!
Regular muffin trays will work great- they will just be a tad smaller because they don't hold as much batter.
You don’t have to preheat the tin??
Beautiful! I’ll definitely try this for Sunday dinner! My mother made popovers when I was growing up. They were always tall and puffy. I live at 4500 feet altitude, and mine never raise like this. Any tips to help them get tall?
Oh let us know how they turn out! We are much closer to sea level so it will be interesting to find out how they turn out for you. Sorry no tips on high altitude baking, we are more of a wet and soggy coastal baking climate :)
Where do you put your rack in the oven? Bottom middle? I have been trying to recreate my mom’s recipe for months now without success. They are all yummy but can’t get the show stopping height. Wish I knew her secret. She made it look so simple-just like you did!😉Going to try your recipe next. I haven’t tried heating the milk so maybe that is the secret. Thank you!!
The rack is in the middle. Hopefully they puff for you! They are very tasty however they turn out :)
@@riversedgechevre Thanks!!
Do you preheat the oven? My grandmother used to put them in a cold oven!
We always preheat. You can always do an experimental batch without preheating- it might work!
Is the kind of milk important? I never usually buy cow's milk.
We use goat milk from our goats. I don’t know if a nut milk would work. I have never heard of a recipe that uses something other than regular milk.
Now! You didn't need to heat the tins.
Some people heat the tins, but we don’t and the popovers turn out great.
In England. Yorkshire puddings certainly do need the tin in the Oven and fat to be piping hot, to add the ingredients too. Obviously makes all the difference to how they rise.
I've never tasted pop overs! They look nummy. What do they taste like?
Jam and butter 😁 popovers are just a nice vehicle for what ever you put on them- they taste like what ever you put in them. You can put savory or sweet filling in them.
I've heard some people say they preheat the pan. What do y'all think?
We don't preheat and the popovers turn out for us. We figure if it works with fewer steps than why add more. We just make sure the milk is warm and to not open the door while baking. It does seem to be a surprisingly touchy subject for some people!
The "requirement" to pour the batter into sizzling hot greased pans is exactly why I've never made them. I might try it this way!
What the brand for the popover pan?
They don't have a brand printed on them and we have had them for 40 years. I just did a google search and ones that look just like ours pop up.
@@riversedgechevre thank you
I have been usiing Betty Crocker receipe for years with success UNTIL recently.. Fail fail fail. I will try 4 eggs, no blender and heat milk. I have the tin/ pan and thought it was spray build up. Hope this works. I'm suspecting bad flour perhaps as banana bread looked different the other day after baking. Does brand of flour make a difference? Using Walmart brand.
Hmmm not familiar with the Walmart brand of flour. We use Shepard's Grain flour that we get from our local restaurant supply store in 50 lb bags. I believe they also sell in 5 lb bags at grocery stores. The type of flour is important, low gluten, high gluten, soft wheat, hard wheat, protein levels, the size of grind used on the wheat, there is a whole science to flour and what type to use for different cooking/baking. We always have high gluten (bread flour) and low gluten (all purpose flour). If you bake I am sure you are familiar with all of this but I would say try a different bag of flour and a different brand and see if that fixes the problem.
Greetings, So do you use high gluten or low gluten? Shepherds Grain sells both? Thanks@@riversedgechevre
@@keith1535 It doesn’t matter- we use both for the popovers. Generally whichever one we have more of. We really like their flour.
I have never heard of a popover.
You see so many versions of these instructions. Some with rather radical diffetences in technique. E.g. Refrigerate the batter overnight. Preheat the tins with butter in them. Can you break down the chemistry of the differences. Or has modern kitchen equipment and standard milled flour made these per😊haps old-fashioned variations irrelevant and unnecessary? Your method seems very easy, especially if using a blender.
ummm so chemistry is not our thing:) The warming of the milk and butter seems to be the magic trick. Sometimes the simplest method is the best- we like simple and tasty around here. There probably is a lot to be said for modern kitchen equipment and standardized ingredients for food to be turning out more uniformly.
When i mix 1 cup milk with 1 cup flour i get a dough?? i think she means 2 cups milk? Please check and correct this recipe. I think she misspoke during the video and they used that to write the recipe.
That's the recipe- I don't know what to tell you. It works for us and others have tried it too. Have you tried to make this recipe or have you mixed a cup of flour and milk together in the past and made dough? Maybe your flour is different?
@@riversedgechevre I added an extra cup like I said and I got the best popovers ever so puffy and custardie inside
that's a big ass measuring cup😂
8 cups from Pyrex- get one, you will love it!
Do you not fear - that adding hot/scalded milk might curdle the eggs if one were to omit the step of tempering? You sure do live on the dangerous side of life😃. I run an Inn/bed and breakfast and for popovers will often employ the French cream puff/profiteroles method of baking - by chance, have you tried it? The baking process begins with a hot oven for 15-20 (400F) minutes and then (oven) completely turned off for an additional 30 minutes
Never used that method before. The milk is warm enough to melt the butter but not boiling- we have always had good luck with the recipe. I find if you have a good recipe and like the results than stick with it. We like to experiment with different recipes until we find one that works for us and this has been our go to for 40ish years.
Too eggy
This is a British recipe and there proper name is Yorkshire puddings and doesn't have butter in it!!!!
www.masterclass.com/articles/yorkshire-pudding-vs-popover-explained
@@riversedgechevre Thank you for including the link describing the difference between the two.I found it very interesting.
😂