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Fresh, puffy popovers are a definite side for any fall dish. They are just a warm bread that makes any meal special.
These delicious tall, puffy, crusty pieces of goodness are a change from ordinary bread and rolls. We're not knocking bread and rolls because we love them, but we just like these a lot too. They puff up high giving the outside a nice firm crust while it bakes. The inside is hollow with kind of an eggy taste and texture.
Years ago, Fresh, puffy popovers were served in some restaurants, where the waiter came from table to table with a basket filled with popovers. Everyone waited as the person walked to your table and offered you a popover. We loved these restaurants but we haven't seen any restaurants of these anymore.
Popovers are not just a side for dinner, but they are great for breakfast. You just set them on the table with some jam and softened butter and everyone can put what they want on them. We have never seen anyone turn down a popover.
- all purpose flour
- bread flour
Prepping the Fresh, Puffy Popovers:
Before you make these delicious fresh, puffy popovers, it is better to have all of your ingredients prepped so the ingredients are not too cold. The next step is to add the ingredients to a blender (yes, a blender) really quick. First, melt the butter and warm the buttermilk so that it is not icy cold. Also, if the eggs are cold, place them in a bowl of warm water for a few minutes to warm them up. Room temp is always better for popovers. Spray the popovers with cooking spray so they will just pop out of the pan and not get stuck.
Making the Fresh, Puffy Popovers:
In a bowl, mix the flours and salt and set aside. Now, all of your prep work is done.
In a blender, add the warmed milk and eggs. Blend them till just mixed, about 30 seconds. Now, dump all of the flour mixture into the mixer and blend until all of the flour is incorporated. We sometimes use a knife to push down any extra flour that is sticking to the side of the blender.
Now, it is time to add the melted butter and just mix until it is incorporated.
Now, put your pan into the hot oven for about 30 seconds to 1 minute, just to get it hot and take out of the oven. Let it sit for just 5 minutes, so that it is not too hot when you put the mix into the pans. We know it seems crazy to heat it and then let it sit, but this works for this recipe. Now, take your mix and pour it into the pans, just ⅔ full in each. Then, put them into the oven to bake at 425ºF for 25 minutes. After 25 minutes, turn the heat down to 350ºF and cook for an additional 10 to 15 minutes or until nicely browned.
Take out of the oven and, with a small sharp knife, pike a slit into each popover and pop back into the oven about 1 minute. This dries out the center of the popover a little bit.
Serve and cut popovers with butter or jam and Enjoy!Print
Fresh, Puffy Popovers
These Popovers are a great addition to other breads, rolls, or biscuits. They are toasty and crunchy on the outside, and fluffy and eggy on the inside, making them the best of both worlds. Definitely worth making!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 8 Popovers 1x
- Category: bread
- Method: baking
- 1 ⅓ cup of milk, warmed
- 4 eggs
- 1 cup all purpose flour
- ⅓ cup bread flour
- ½ teaspoon salt
- 3 Tablespoons butter, melted
- In a bowl, mix both flours with the salt and set aside.
- In a blender, add the warmed milk and eggs to a blender and mix.
- Add the flour mixture and blend thoroughly till fully incorporated.
- Add the melted butter and mix well.
- Pop your popover pans into the oven for about 30 seconds to 1 minute to get hot, then take out.
- Let sit for about 5 minutes before pouring into the popover pans.
- Bake at 425ºF for 25 minutes, then turn down the heat to 350ºF and bake for another 10 to 15 minutes or till browned.
- Take out of the oven and, with a sharp knife, poke a slit into the popovers. Then, pop them back into the oven for about 1 minute.
- Serve with butter or jam.