How to Make Homemade Popovers
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- čas přidán 3. 12. 2022
- Julia makes Bridget foolproof and easy Popovers.
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Two tips I learned from Martha Stewart are put your popover pan into the oven and let it get very hot, take it out and give it a quick spray with a non stick spray and pour you batter in immediately, and then into the oven. I have never had a popover stick. Second when they come out of the oven , pierce them on the side or top with a knife to allow the steam to escape so that the popovers don't get soggy if you don't eat them immediately.
We see here that the first is not necessary.
Great tips, thank you!👍🏽
Love Martha, but I'm sticking with atk,
Warming the batter slightly seems infinitely easier.
I’m going to make them and compare a “poked” and a “non-poked” to see the difference.
@@HollySikoraDo you recall if it worked well? Details? Please & thank you?
I don’t try baking recipes often, but this one seemed easy enough. I used a muffin tin (and converted to European measurements) and they turned out great. Thanks!
How much do you fill them up?
@@carolcapper20 I left probably 1cm, but they’ll rise a lot which looked great to me, and they didn’t grow into each other either
Love you, Julia! I have learned so much from you
This recipe and technique have worked EVERY time for me. The popovers turn out as beautifully as in the video. Thanks!
i LOVE popovers & make them regularly. I heat my pan, I suppose warming the milk would work fine. I usually mix my batter with a whisk, then allow it to sit for 15-20 minutes to make sure the flour is hydrated. I prefer butter in my pan.
Popover batter is the same as Yorkshire pudding, which probably was invented long before popovers. Same batter as clafoutis, and I often make 'popover pancakes' (butter custard dishes, throw in a handful of fruit -blueberries, chopped apple, etc) pour the batter over, bake & serve with syrup. It's also great savory with vegetables sautéed, in my cast iron skillet, sprinkle cheese over all, pour batter, bake.
I'm surprised that Julia did not address the myriad popover methods that call for resting the batter... among many other variations of technique that I've come across with this recipe.
Thanks for sharing this wonderfully simple recipe and technique -
Popovers are one of my favorites. They are so easy to make and should be made more often.
Omg!!! Thank you thank you thank you. After trying several different popover recipes and all turning out like hockey pucks, I finally found the perfect recipe using yours. Brava!
I have screwed this up so many times trying to make these. Thank you for this! I can’t wait to succeed next time!
I haven’t made popovers in over a decade, but I loved them I just don’t bake or think about then very often. I think I’ll make some for Christmas dinner. Thanks for posting these look great!
Look at all that space inside for jam, butter, cheese, gravy...or just as is. Yummy! 🥰
This is my favorite popover recipe. It is so easy. Always turns out
First fell in love with the popover while visiting Jordan Pond House at Acadia National Park, I make them often.
Once again, I love you guys! I just made this recipe and it turned out amazing. I actually had to use a muffin tin and I also converted all the measurements to grams. Thank you for all your great videos ❤
I first made these in middle sch HomeEc. Watching them rise in the oven made us all giggle. Love them!!! ❤️
❣️. Thank you! 🥰 My fave.
I was really apprehensive to use this recipe because it’s so different, but it worked out great! I made it today and my family loved it. Thank you so much! Going forward, I will be using this recipe instead of my old one. It’s so much easier and it even taste better!
Awesomeness 👍 TY
I am in the food service business myself and I especially like how you wear your hair up and contained! Will be making these for dinner tonight, easiest recipe I have seen… ty!
When Julia is bad, she’s so so good…
When Bridget is bad, she’s even better...
*Delicious* 😋
Yummy 😋
Growing up, we made these in the little Pyrex custard cups that used to be in every kitchen.
I do this exact recipe, except i use cold eggs and milk from the fridge. We add two minutes for a total of 42, and they turn out amazing. I have done the recipe exactly as this video suggest, and it's no better than making it with cold ingredients but adding two minutes to the cook time. I make these every day. First thing I do is turn on the oven, and by the time the oven has preheated they are ready to go in.
We've been making these for Christmas last couple years, but my daughter insists on following a famous chef's recipe which requires a lot of oil in the pans and really high temps, and the oil always overflows. Last year, the smoke ruined my dessert that was in the warming drawer above the oven. This year, we're doing it your way, lol! I have even gifted the other daughter (we do Christmas there) proper popover pans.
Love popovers
A very simple recipe that works perfectly in modern ovens using modern factory milled bread flour. The old recipes that call for overnight chilling of the batter, then pouring it into red hot tins must have been designed for a time when flour needed a long time to hydrate for the gluten to develop and when oven temps were unreliable.
I just got around to making these - followed the recipe to a "T" and they came out just as pictured. Quite tasty too. I also like that it is super simple to reduce the recipe to just make two or four popovers. I may try a savory batter by adding in some Italian seasoning and garlic powder, or a sweet one with some sugar and cinnamon. Also these reheat wonderully in a 350F oven for 5-7 minutes on a cookie sheet.
I'm addicted. I've made this recipe three times in two weeks -lol As I am only cooking for myself, a 1/3 recipe yields 2 perfect popovers.
“butter lake” “butter gravy boat”
🤣😂
I have made these every other day this week because I was so happy to have a recipe that turns out everytime.
Is there a way to make a sweeter version? I was thinking of just adding sugar/vanilla but was concerned how much I would change the structure and ruin the rise.
I'd suggest you just go for it! A couple glugs of vanilla and a couple teaspoons of sugar...because you're going to be adding something sweet on top anyway, so the pop over doesn't have to be too sweet.
"Using a random recipe to make popovers and expecting success is kinda like using scratch lottery tickets as your retirement plan. Things are not gonna work out for you." Lol. I'm DEAD!! Gosh that was funny. ☠🤣😂
Just made popovers and it was even easier than they made it. I don’t have a popover pan, I don’t have a scale, and I didn’t heat the milk. And I was low on whole milk so I used a bit of strawberry keifer. It turned out perfect
I make popovers all the time but my ingredients are a bit different. And I have always preheated the pan. I’ll try this method just for fun. Oh, I always pierce mine to let the steam escape when I pull from the oven. That keeps them crisp longer.
Butter and honey for breakfast, yummy.
I made this last night and I will never try another recipe. These actually remind me of popovers at the once famous Anthony's Pier 4 or Jimmy's Harbor side in Boston.
Does anyone know if you can add cheese to this recipe (perhaps parmesan or gruyere)? Cheesy popovers would be delicious!!
Yes! Then you are making French Gougeres! Actually, I believe the gougeres are made with more of a choux batter, though.
@@danbev8542 Got it. I didn't know if adding cheese would change the structure of the dough, etc. I'm just a very average baker and I know it is a delicate science, and adding anything else can sometimes have disastrous results!! :o)
Add a couple of tablespoons of finely grated Parmesan, some chopped thyme leaves and some freshly ground black pepper.
@@viridian4573 Yep! That sounds fantastic - thanks for the tip!! :o)
These ARE Yorkshire Puddings!
They are Yorkshire puddings that are *not* made with meat drippings and *not* made in Yorkshire pudding tins. In other words: popovers. But if basing it on batter alone, one could also say they're individual Dutch babies in tall tins and without the sugar.
@kareninmelbourne
They are Yorkshire puddings. They don't have to be made with meat dripping at all and are often not made that way.
There is no 'real' Yorkshire pudding tin either - they can be made in flatter tins, tall tins, a single large tin, small muffin tins, square, oval or round tin & they will still be a Yorkshire pudding....... and they are British 🇬🇧
Hello. These popovers related to Yorkshire pudding? They look alike but I never made either.
Yup. They're pretty much the same thing.
Popovers are baked as shown in a muffin tin or popover pan. Yorkshire pudding is baked in a single wide pan with some sort of fat like roast drippings, melted lard or high temperature oil and cut into portions to be served. Only the type of pan is different.
@@viridian4573 Thanks very much viridian I've been Yorkshire pudding crazy since I can remember. But I have never been able to make them. So I leave it to experts. Roast drippings and lard are what I remember my mother and wife using.
So, if there is no butter in batter, I can use a bit of butter and make a bit better?
For this size recipe you could add a tablespoon of melted butter.
What's the difference between popovers and yorkshire puddings?
Yorkshire puddings are made with fat from meat drippings (like a roast), and they're made in smaller pans. But the batter is essentially the same, just as it is the same for Dutch babies, but without the added sugar.
Popovers are baked as shown in a muffin tin or popover pan. Yorkshire pudding is baked in a single wide pan with some sort of fat like roast drippings, melted lard or high temperature oil and cut into portions to be served.
I remember you doing a different popover episode and you took them out part way through and poked each one with a stick and then put him back in the oven
I didn't see that one but someone elses video says to pierce them with a knife when they come out.
Piercing them with a knife when they come out of the oven allows steam to escape so the interior doesn't get soggy especially if you plan to store leftovers.
With consommé
What temp was the milk?
It says it right in the video at 2:16. 110-120 F.
Does it have to be 2% milk or will whole milk work?
Whole milk will definitely work and give a richer flavor due to whole milk still having the fat content. I have a recipe that I use that uses whole milk, butter, and a bit of sugar. Very yummy.
Do they hold their shape or deflate when cooling down??
The key to having them hold their shape is to bake 'til very brown & set. If not quite bake enough they will collapse sooner - but they still taste good!
@@danbev8542 ty
The popovers need to have a hole poked in them to allow the steam to escape otherwise they will get soggy inside. Very key step that was not mentioned.
They’re thin-walled and deflate a little.
Don’t know what I did but they were heavy and dense. Maybe the bread flour? Will go back to my mom’s recipe.
6 3/4 oz? Y'all please just use grams
Hey, some of us prefer ounces. I've got three different ounce measurements to a cup of flour (scoop vs for bread vs sifted) memorized after years of baking. Switching to grams would make my head spin. Yet I have other things totally memorized in grams. I don't think any one measurement system can yet reign supreme in the kitchen.
@@estherpettigrew3042 nah, grams are objectively better, you're just not accustomed to them for everything. Which, if you take the time, they work well for everything. Tweaking a recipe by a few grams is a lot more intuitive than thinking in 16ths of an ounce, you'll spend your whole life dealing with fractions or decimals. Grams keep you in whole numbers.
@@BatPotatoes Well, I’m fluent in both, so no biggie.
I use buswuuck with milk or wTer
Basically a normal pancake batter. Only that you do not fry it flat in the pan, but bake it in the oven in the mold.
More like a crepe batter than pancakes.
Don't look anything like popovers that I'm familiar with. Always interesting when different foods have the same name.
Why the 2% milk instead of whole?
It makes the popovers a bit more crisp. Use whole milk if that's what you have. From Cook's Illustrated Deputy Food Editor Andrea Geary's recipe development article:
"In the test kitchen, whole milk is our default, but, wondering if low-fat or even skim milk might be better, I made three batches of popovers, each with milk of a different fat level. There wasn’t a huge difference in stature, but I did notice a slight difference in texture: The lower the proportion of milk fat, the crisper the popover. Skim milk made slightly more crisp popovers, and those made with whole milk were a bit softer. But the differences were so slight that I went with low-fat milk because that’s what many cooks are likely to have on hand."
No butter needed?
Would regular all purpose flour work too in a pinch?
Done these countless times since I was 6 years old, 68 years ago. Yes, you can use all purpose flour but bread flour gives a higher rise.
I don't understand why to use BREAD 🥪 flour if you DON'T develop gluten ?
From Cook's Illustrated Deputy Food Editor's recipe development article: "With my new understanding of popover mechanics, I suspected that the extra gluten-forming protein in bread flour would make the batter even stretchier and thus produce loftier popovers. It did. Not only were popovers made with bread flour about 30 percent taller than those made with all-purpose flour, but their higher walls were also thinner, making them a bit more crisp, and that crispness held up as they cooled."
The warm milk helps form gluten as it hydrates the flour.
The "dip and sweep" method of measuring flour isn't the "standard method", it's the wrong method - according to King Arthur Flour, Gold Medal four, Betty Crocker, Food Network, Martha Stewart, and others. When not using a scale, the universally recommended method of measuring flour is "spoon in and sweep". When not using a scale, I don't understand why ATK insists on measuring flour the wrong way.
Well said and I agree. I prefer to use a scale when baking as this is way more accurate.
I have tried these 7 times, 7 different recipes. My question is, are they completely dry inside or should be a little “gummy”? I have been going for dry with zero success.
Why don’t you make in a muffin tin which most people already have? $25 seems a little high for a popover pan.
I believe they mentioned at the start that a muffin tin is an option. The only advantage of the popover pan is it can achieve the classic tall shape...but the popover pan doesn’t have any other use…unless you could cook weirdly shaped muffins in it? I have yet to find a second use for a popover pan! But, hubs is a total fan of the popover...so at some point, I just might indulge in getting that specific pan.
I’ve made them in muffin pans, no problem. But I also have multiple popover pans, and I found them all at Goodwill for $3-5. I pick one up almost every time I find it, because when I make popovers. I make multiple batches. They are so yummy, light and airy, that those 6 really only serve like 2 people, haha. Just a tip, get a nonstick pan, not the iron ones, because it really makes a difference in sticking. Nonstick ones work the best. ☺️
I’ve found two at goodwill looked brand new!
I tried both and can guarantee that the money spent on a good popover pan is well spent. Note This comes from an anti-kitchen gadget guy! P.S. Good popover pans are great wedding gifts!
How about a GF version.
They look a little well done. Is that because they're not Yorkshires?
Either the oven was running a little too hot or they were a little over baked.
This was a fail for me for some reason, even though I followed the recipe exactly. They came out of the oven like bread muffins, not at all puffed up or light and airy inside. I don't know what went wrong.
Sounds like possibly too much flour or too little milk (or both. I've done both as well!). Double-check your measurements? Someone else mentioned they mis-heard the milk measurement and used a half cup of milk but the recipe actually calls for ONE AND A HALF cups of milk...they just spoke a little quickly. Maybe that's what happened.
I’ve had trouble with this as well - I don’t have a great oven, came with the house and I wonder if the temperature is correct
Measure the flour by weight with a scale. Measuring flour with measuring cups is notoriously inaccurate.
@@viridian4573 And yet is it still the American way.... these CZcams foodies could do us all a favor by showing us how to use a digital scale and measure by weight instead of volume. I don't understand why they do it the old and inaccurate way.
Finally !!!!! Scales 😅
I should have watched this first; my popovers were a total disaster, lol.
This is just a yorkshire pudding! Scandalous! And you all seem so confused whenever they are mentioned
Popovers are baked in a muffin tin or popover pan. Yorkshire pudding is baked in a single wide pan with some sort of fat like roast drippings, melted lard or high temperature oil and cut into portions to be served. Popovers are sometimes misnamed mini Yorkshires or Yorkies.
@viridian4573 no, the typical Yorkshire pudding is small not a singular huge thing. Google it and look at any recipe and they use muffin tins with multiple indentations. For example check bbc good foods recipe. That is the standard English Yorkshire pudding
@viridian4573 I will have you know I am English and very versed with this subject.
@@d4nrar Good for you. As such, I'm sure you are fully aware that before homes had ovens, roasts and joints of meat were cooked on a spit in a fireplace. A wide pan was placed under the roasting meat to catch the falling fat and drippings. Cooks in Yorkshire began taking advantage of that wide pan of drippings by pouring off the meat juices to make gravy and then adding a batter into the fatty pan before placing it back into the fire. So yeah, a traditional Yorkshire pudding is cooked in a wide pan and cut into portions to be served. Popover pans with individual cups would have been useless to a Yorkshire cook roasting a joint of meat.
She mis-states the amount of milk. It's 1 1/2 cups, not 1/2 cup
Julia did say 1 1/2 cups, with an "s". Plural. It's in the captions and in the transcript. She just spoke a little quickly.
@@sandrah7512 I stand corrected. BTW, I made these, and (remarkably) the method works. My only comment is that they’re a little more thin-walled than my standard method and collapse easier.
@@slicksalmon6948that’s because of the 2% milk.
Whole milk would make them a little thicker
I'll make popovers in a 6 popover pan, within 15 min there might be two left.
Popovers and Dutch Babies are the same recipes.
The same batter. Dutch baby and yorkshire pudding just use a wide pan instead of baking in cups.
i can't understand this without puppets
american just love to rename British dishes
so... Murican yorkshire pudding
What a strange way of making Yorkshire pudding. You Yankees are not quite right. :^/
They look like Yorkshire pudding
Aren’t they they same thing other than the fat used to make them?
It is Yorkshire pudding, they are trying to reinvent the pencil.
Nobody is reinventing anything. We just call it something different on this side of the pond (and popover is more descriptive). Yorkshire pudding was usually baked in a single dish.
2 percent milk? Never!
Can you consider trying to make gluten free foods as video content or even reference whether or not a gluten-free flour / substitute ingredients would work for your recipes. I love watching your videos but I hesitate making them when there’s gluten. Thanks as always.
These look overdone, too burnt
The most annoying affectations ever
What fake theatrics!🙄
So messy and burning