Specialty Meats and Gourmet

  (Hudson, Wisconsin)
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Popover Recipes - Basic

Basic Popover Recipe

My wife and I were very naughty last night - See we got a popover pan for Christmas and have used it only a few times.  Last night we got the idea to make some up.  We made a double batch and ate every single one of them for dinner.  We made a variety of compound butters, flavored whipped creams, and even topped a few with chicken parmesan.  So no we did not have them without something.  Below find my grandmothers not so secret recipe.

1 Tsp Unsalted Butter - Melted and Cooled

1 tsp. at room temperature for the pan - do not use non stick spray

Just under 1 C of All Purpose Flour

1 1/2 tsp. Sea Salt - through Grandma likes Table Salt

2 Large Eggs - Room Temperature - Important

1 C Whole Milk - Room Temperature - Important

Preheat Oven to 400 Degrees F.

Rub 1 tsp. of softened butter all over popover pan - set aside.

Place all ingredients in a blender and process for 15 seconds, turn off blender, scrape edges and then blens for 15 more seconds.

Divide batter evenly between the cups of the popover pan, each should be a 1/3 to 1/2 full.  Bake in the middle of the oven for 40 minutes.  Romve the popovers to a cooling rack and pierce the top with a knife to allow steam out.  Serve Warm.

This recipe should serve at least 6 normal people or in my case 2.

We love making compound butters with local maple syrup, local honey (Buckwheat is the best), Cinnamon and sugar, and have used these instead of bread for creamed peas, cream chipped beef, beef strganoff, etc.

 
 
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