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Ok - experts, I need help with a Popover recipe.

I have a standard Popover pan with 6 cups. I thought this would be a piece of cake, but thought I should practice before serving them to my mother-in-law at Christmas. Well, three tries later - I'm still not ready for store bought.

First try - popovers barely popped. I tried improvising with this recipe to go low fat - so I attributed that to the failure.

2nd try - popovers popped, but pooped as soon as they came out of the oven; also tasted like they hadn't cooked enough.

3rd try - looked pretty good; but still shriveled a bit when I took them out; didn't get that nice hard top and middle not as hollow as I expected. Tasted pretty good, but still a little doughy.

The recipes are similar; I've not opened the oven to peek. I've tried the ingredients at room temperature and warming the pan.

If anyone has any tips or can share a recipe they know works, I promise I'll post my success!

Are you getting the popover pan hot enough first? I put mine in the oven to heat up before I put the patter in.

Actually, I just use a regular muffin tin.

Just a rambling thought!

Did somebody say popovers?

<a href="http://www.flickr.com/photos/28539958@N00/1858081494/" title="popovers by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2014/185 ... 039ada.jpg" width="500" height="375" alt="popovers"></a>

Yum!

Anyway, I think the key is to make sure the oven is completely preheated, and that the pan is really hot before putting in the batter. Another trick when they are done is to poke a little hole in them and let them sit on their side for a few minutes in the turned off oven to release the steam and finish crisping up the outside.

When I get home I can pm you the exact proportions I use for my popovers. I know it's one cup of flour, one cup of milk, and four eggs, but I am blanking on the amount of butter.

I think we need to kidnap liamsaunt and hide her away and make her cook all of our food!! Those are the most delicious pop-overs that I have ever seen!!

Thanks Becky.

I think it was that exact photo that got me started on this quest for Popovers.

I will try your tips and would love the proportions if you get a chance.

My poor husband is getting depressed - he smells this great stuff - and then - whoosh - they're in the trash.

And yes, Coden - we should kidnap her.

Recipe finally!

1 cup flour
1/2 tsp salt
1 cup milk
2 eggs
1 tbsp melted butter

Preheat the oven to 425 degrees with your popover pan in it.

Beat all ingredients together. Grease the hot popover pan with extra butter and pour in the batter until the cups are 3/4 full. Bake 40-45 minutes, until puffed and golden brown.

If you want, when they are done, remove the popovers from the pan, poke a small hole in the popovers and put back in the turned off oven for a few minutes. This gets rid of the extra steam inside the popovers that can somtimes make the insides flabby.

Inexplicably, this recipe makes 5 popovers, even though popover pans have six tins. I usually fill the extra tin with water.

I'm not a big fan of the popover but when I was in England once my friend took me to her parents house for dinner and we had a roast beef and popovers that were insanely good! I'm pretty sure her mom used the drippings of the beef to grease the pan.
As for the beef, it had been roaming around their farm at some point I'm sure! It kinda freaked me out at first but it was such a good meal I got over it!

Thank you so much Becky.

I'll try again tomorrow:) I figure I've got time for another couple of tries before the "big day".

OK - today's batch look good and were edible. I think they were still a bit doughy in the middle, but I think I overfilled the tins, as I only squeezed 4 out of the batch.

I made sure the oven was really hot and put the tin in while it heated. Also tried the "poke" at the end.

I'm going to try again next weekend, but I think I'm ready for prime time.



thanks so much for your help - I love this forum!

Nice popovers! If you only got four, though, you definitely overfilled. It's tough to leave the space at the top, it almost seems WRONG, but you have to do that so the batter can rise up and spread out. When you try again, fill the cups ideally 2/3 full, definitely no more than 3/4 full.

To give you an idea, the recipe I posted originally called to make nine popovers! I settled on five as the biggest I could make them without excess "doughiness."

I take photos of all my cooking, even the failures. Here is a batch of popovers when I decided to add parmesean cheese to the original formula. Can you say MISTAKE? GAH!!!

<a href="http://www.flickr.com/photos/28539958@N00/1217807527/" title="horrible disaster by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1151/121 ... d7d25d.jpg" width="500" height="375" alt="horrible disaster"></a>