The ratio is 2/4/2: 2 cups flour, 4 eggs, 2 cups milk. Want more? 4 cups flour, 8 eggs, 4 cups milk. I read about slight variations (melted butter, leavening, leave the pans cold, get them hot, start them at a high temp, reduce to low)--they were kind of too many. In the end simplest is best (add 1 teaspoon salt to the 2/4/2 recipe, and I bake at 375 for 50 minutes until REALLY golden brown, although your mileage may vary), but I did learn these things while I baked about 6 batches in the past few weeks:
- --do not overmix
- --a hot pan is good
- --do NOT overfill. I made a few batches where I filled the cup nearly full. I think this doesn't give the batter a "wall" to climb to help the popovers pop.
- --Absolutely, positively do NOT open the door while these bake.
- --Really let them bake until they are dark golden and crusty. Underbake them and they will collapse in on themselves.
One batch I could even SEE them prickling to pop right before my eyes. It was like watching time lapse photography.
I added some Jarlsberg cheese to the batch in the oven now...the photos aren't great because, as noted, I can't open the oven.
But the end shots? Mmm. Eat 'em hot.
Hey, Barb, I was really getting hungry reading this until I got to "get them ho". Too pricey for my grocery budget. Is there a less expensive version of this recipe?
God, we need to catch up. I've missed you.
LOL! Tina, thanks for the comment and the editing...Glad you are visiting. We WILL catch up.
Ooh, popovers. Great pictures!
Popovers! They are always so fun looking! Great pic of them in the oven!
Hellllllo, popovers! Those photos are stunning! I even have a popover pan thanks to my mother-in-law, and now I have a reason to dig it out.
(And thanks for the mention of Jarlsberg cheese, something I haven't had in AGES.)
I love popovers and just got my first pan! My great aunt used to make popovers all the time and filled them with all kinds of goodies!
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