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Popover questions

d
Diane in Bexley Nov 7, 2007 08:38 AM

Well, believe it or not, I have never made popovers. Was thinking of making them this weekend as accompaniment to roast beef dinner. Found this recipe on Epicurious and have a couple of questions:

* don't have whole milk, I have heavy cream and skim milk, can I use 50/50 mixture to substitute?
* only need to make 8 popovers, do you think recipe will be successful if I halve ingredients? What should I do with empty 4 muffin cups? fill with water? leave empty?
* will popovers take 40 minutes in covection oven?
* would like to add some fresh basil and parsley, think that will work?
THANKS!

POPOVERS WITH GRUYERE
2 cups all purpose flour
1 1/4 teaspoons salt
2 cups whole milk
4 large eggs
Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)
Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

  1. chef chicklet Nov 7, 2007 10:02 AM

    Thanks for posting this recipe! I have a new popover tray I'm wanting to try and this is a great start.

    2 Replies
    1. re: chef chicklet
      goodhealthgourmet Nov 7, 2007 08:10 PM

      chicklet:

      get your hands on a copy of the popover recipe from the BLT restaurants in new york.

      to. die. for.

      you might want to post a request for it on the new york manhattan board -- the restaurants actually send patrons home with a copy of it so i'm sure at least one gotham hound has it lying around somewhere.

      1. re: goodhealthgourmet
        chef chicklet Nov 8, 2007 08:26 AM

        Thanks! I'll do just that, I'm really looking forward to trying these. I love eggy based batters for savory or sweet.

    2. chelleyd01 Nov 7, 2007 09:44 AM

      I dont know a whole lot about the milk substitution but I know that I rarely have whole milk and always use 2%. Also, whatever you do, do not open the oven. I know it sounds stupid, but let them go. A tiny wisp of cold air will deflate those suckers if they arent passed the popping and browning stage. I know sometimes mine take a little longer to get to the pop stage so I quit worrying about it and left the oven alone. By the way, make all 12. You won't have a single one left, guaranteed.

      1. goodhealthgourmet Nov 7, 2007 09:26 AM

        divide the batter among "staggered" cups in the tray [i.e. don't just use four next to each other], and fill the unused cups about halfway with water to prevent the empty cups from burning.

        2 Replies
        1. re: goodhealthgourmet
          d
          Diane in Bexley Nov 7, 2007 10:01 AM

          Thanks! Will the steam affect the rise of the popovers in any way? I have never made them and it seems strange that they will rise without baking powder or yeast.

          1. re: Diane in Bexley
            goodhealthgourmet Nov 7, 2007 08:06 PM

            it shouldn't. i do it all the time with muffins, typically at the same temp as your recipe [350], and it doesn't create enough steam to make a difference in texture or consistency. if anything, it might help keep the dough nice and tender without making it soggy.

            don't quote me on this, though. i'm a muffin maven, but have zero experience with popovers.

            good luck!

        2. chowser Nov 7, 2007 08:50 AM

          When I use skim and cream, I use mostly skim and a dollop (a couple of tablespoons or so of heavy cream). I don't worry about being too precise but half skim and half cream would be too much fat. Whole milk is 3-4% fat and cream is about 1/3 fat.

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