Tuesday, August 21, 2012

TWD: Popovers

We're not new to popovers. This breakfast has become a once every couple months delicacy.  My husband had popovers for the first time when he was not much older than our son, Nate.  In his family, baking popovers was a birthday tradition.  For years as a couple we've been making the popover recipe from the Better Homes and Gardens New Cookbook.  Over the years we learned that a high temperature for a shorter period of time gave us the texture that we like in a popover; slightly crunchy on the outside but eggy yumminess on the inside. I immediately noticed the 425 degree instructions and felt secure that this was going to make great popovers. 




So easy to put together.  Sarah and I whisked the ingredients together; there is really no need to put in a blender.  I also totally ignored the idea of straining the lumps out.  I hope no one bothered to do that. 






Popover perfection.  If you like this recipe, get a popover pan, they work great!




Nathan caught in the act.



Empty plate and my husband. 

 Jason thought this recipe was superior to the New Cookbook one.  I totally agreed.  Only one criticism was that we did not make a double batch.

 Cheers,

 Broad Brook Bakers




Posted by at
Location: Broad Brook, East Windsor, CT, USA

11 comments:

  1. Paula MontenegroAugust 21, 2012 at 4:35 PM

    Your crust looks perfect! I had trouble with the first batch, probably too much time in the oven. Wonderful popovers!

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  2. Sweet and That's itAugust 21, 2012 at 6:06 PM

    After having seen so many beautiful popover pan on BWJ blogs I started doing some reserch in Internet: I could get a US pan delivered from the UK to Switzerland. My concern is that there are buyers that complain about the inside of the pan peeling off. Would you please tell me what you think of them?

    The first time I made them I've used a stand mixer, but with the second batch I wanted to try the "manual" version and yes, I did not bother about the lumps.

    Your children must have had a great time, helping and watching them "mutate".

    ReplyDelete
    Replies
    1. broad brook bakerSeptember 4, 2012 at 10:13 PM

      Sorry for the late reply,. If you don't use a cooking spray, the popovers do stick. I have a non-stick popover pan. If you get sticking soak in soapy warm water until it releases with a sponge. I don't have a problem with the inside peeling.

      Delete
    2. broad brook bakerSeptember 4, 2012 at 10:14 PM

      Sorry for the late reply,. If you don't use a cooking spray, the popovers do stick. I have a non-stick popover pan. If you get sticking soak in soapy warm water until it releases with a sponge. I don't have a problem with the inside peeling.

      Delete
  3. UnknownAugust 21, 2012 at 8:48 PM

    Your assistant chef is a cutie! Bet you are glad to have a helper. The guys are pretty cute too, good thing they are willing to "test" everything for you!

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  4. CindyAugust 22, 2012 at 2:02 AM

    Luckily you can make another batch soon! We loved these--can't wait to make 'monster muffins' for the grand kids.

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  5. smarkiesAugust 22, 2012 at 10:13 AM

    OOh... love the little popover pans.
    And they look absolutely delicious! You must be a pro at them.

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  6. Cathleen | My Culinary MissionAugust 22, 2012 at 1:16 PM

    Beautifully done! These are a keeper for sure!

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  7. AnonymousAugust 26, 2012 at 6:31 AM

    empty plate hubby is funny, and descriptive of your delicious results!

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  8. Cher RockwellAugust 28, 2012 at 9:08 PM

    I threw mine in the blender and totally skipped the straining step.
    It looks like you have a perfect helper. Great job!

    ReplyDelete
  9. AnonymousSeptember 1, 2012 at 9:05 PM

    Nice to know that these impressed regular popover eaters. I am coveting the lovely popover pans I've been seeing in so many posts. Love the photo of your husband - attests to how good they were.

    ReplyDelete

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