Tiffany Haney
Popovers are light and airy rolls with a crispy exterior and a hollow interior. They are made with a simple batter of eggs, milk, flour, butter, and salt. While popovers are typically made in a special popover pan, they can also be made in a regular muffin tin. To make popovers without a popover pan, simply divide the batter into the cups of a muffin tin, filling each about 2/3 of the way full. Bake the popovers at a high temperature, typically around 450°F (230°C), for 20-25 minutes, then reduce the heat to 325°F (160°C) and bake for an additional 10-15 minutes.
| Characteristics | Values |
|---|---|
| Ingredients | Eggs, milk, flour, butter, and salt |
| Oven temperature | 450°F (230°C) |
| Oven rack position | Lowest level |
| Pan type | Popover pan, muffin tin, custard cups |
| Pan preparation | Grease with butter, cooking spray, or flour |
| Batter preparation | Blend ingredients, let rest for 15 minutes, fill wells halfway |
| Baking time | 20-25 minutes at 450°F, then 15-20 minutes at 325°F-350°F |
| Serving | Serve hot, puncture and let cool on a wire rack |
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What You'll Learn
Use a muffin tin
You can easily bake popovers without a popover pan by using a muffin tin. The recipe is simple and quick, and the results are light, airy, and crispy.
First, preheat your oven to 450°F (230°C). While the oven is heating up, grease a 12-cup muffin tin with butter. Place the muffin tin in the oven to warm up for about 5-10 minutes.
In a medium bowl, whisk together the eggs until light and frothy. Add milk, flour, salt, and melted butter to the bowl and whisk until the batter is smooth. Make sure not to scoop the flour, as this can add too much and affect the rise of your popovers. You can also use a blender to combine the ingredients.
After the muffin tin has warmed up, carefully remove it from the oven and fill each cup about halfway, leaving the middle two cups empty. This will ensure even cooking. Place the muffin tin back in the oven and bake for 15-20 minutes without opening the oven door.
Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10-15 minutes, or until the popovers are puffed, browned, and deep golden.
Remove the popovers from the oven and serve immediately. Popovers are best enjoyed fresh from the oven, but if you have leftovers, you can reheat them in the oven at 375°F (190°C) for 5-10 minutes.
With this easy recipe, you can enjoy delicious, light, and airy popovers without the need for a special popover pan.
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Preheat the oven to 450°F
Preheating the oven is a crucial step in the popover-making process. Set the oven to 450°F (230°C). While the oven is preheating, let the batter rest for at least 15 minutes. This resting period allows the starch molecules to expand and the gluten to relax, resulting in better-risen popovers with a desirable airy texture.
It is important to note that the oven temperature will be reduced after the popovers have been baking for some time. If using a popover pan, the initial baking will be at 450°F for 20-25 minutes, and then the oven temperature will be reduced to 325°F for an additional 15 minutes. If using a muffin tin, the initial baking will still be at 450°F, but for 20 minutes, followed by a reduction in temperature to 325°F for 10-15 minutes.
Additionally, ensure that the batter is at room temperature before placing it in the oven. Room temperature batter will puff up higher and more quickly than cold batter. Warming the pan before adding the batter can also help the batter "pop". Preheat the pan for just a couple of minutes to avoid burning any butter used to grease it.
By preheating the oven to 450°F and following the subsequent temperature adjustments, you create the optimal environment for your popovers to rise and achieve the desired crispy exterior and hollow, airy interior.
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Grease the pan
Greasing the pan is an important step in ensuring your popovers don't stick. You can use butter or oil to grease the pan, but it's important to be generous. Make sure to grease not only the cups of the muffin pan but also the areas around them. You can use a pastry brush to apply the butter or oil, or you can melt the butter and drizzle it into the cups, adding about a teaspoon to each cup.
If you're using butter, it's a good idea to use unsalted butter so that you can easily control the salt level in your recipe. If you prefer to use salted butter, simply omit or reduce the amount of salt in the batter.
If you're using oil, you can place a quarter teaspoon in each of the 10 outer cups, leaving the middle two empty. Then, place the pan in the oven and heat it to 400 °F while you make the batter.
Some recipes recommend heating the butter in the pan before adding the batter. However, there is a risk of the butter burning if it sits in a hot oven for too long. One suggestion is to preheat the oven with the pan inside, then add the butter to the hot pan before pouring in the batter.
Greasing the pan properly is essential to ensure your popovers come out of the pan easily and don't stick, so don't skimp on this step!
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Mix ingredients with a blender
To make popovers with a blender, you will need eggs, milk, flour, butter, and salt. First, place your eggs, still in their shells, in a bowl of hot water for 10 minutes to bring them up to room temperature. Then, pour the milk into the blender's pitcher, add the salt, and blend the eggs in for 5-10 seconds. Next, add the flour and blend until the mixture is frothy. Finally, add the melted butter and blend until the mixture is frothy again.
Note that you can use an immersion blender instead of a traditional blender. If using an immersion blender, pour the milk into a large bowl instead of the blender's pitcher.
Let the batter rest for 15 minutes while you preheat the oven to 450°F. Place the rack in the bottom third position to make room for tall popovers and ensure the tops don't burn. You can also place another rack in the top position.
Popovers are best baked in a popover pan, but if you don't have one, you can use a muffin tin. Grease the pan or tin generously with butter or nonstick cooking spray. Pour the batter into the pan or tin, filling each cup about 3/4 of the way full.
Bake the popovers for 20 minutes without opening the oven door. Then, reduce the heat to 350°F and bake for another 10-15 minutes. Remove the popovers from the oven and let them cool before serving.
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Bake for 20 minutes
Once you've prepared your batter, it's time to bake your popovers. Preheat your oven to 450°F and position a rack in the lower third of the oven. The top of the fully risen popovers should be about midway up the oven. Place a cookie sheet lined with parchment paper or foil beneath your muffin tin to catch any butter that might spill over.
Bake your popovers for 20 minutes without opening the oven door. It's important that you don't open the door as this could cause your popovers to deflate. If they are browning too much, you can open the door towards the last 5 minutes and place a cookie sheet on the top rack to shield the popovers from the heat.
After 20 minutes, reduce the heat to 350°F (or 325°F, according to another source) without opening the oven door, and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.
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Frequently asked questions
You can use a muffin tin, ideally a 12-cup tin, to bake popovers.
Bake the popovers at 450°F (230°C) for 20 minutes, then, without opening the oven door, reduce the heat to 325°F (160°C) and bake for an additional 10-15 minutes.
Combine the eggs, milk, and salt in a blender. Add the flour and blend until smooth. Then, add the melted butter and blend until frothy. Let the batter rest while the oven preheats.
Avoid opening the oven door while the popovers are baking, as this can cause them to deflate. If the popovers are browning too quickly, you can place a cookie sheet on the top oven rack to shield them from direct heat.
