Best 3 Ina Garten Popover Recipes

Indulge in the culinary delight of popovers, a delectable treat with a fascinating history. These light and airy pastries have been enjoyed for centuries, originating in England in the 18th century. Popovers were initially crafted from leftover bread dough, but over time, dedicated recipes emerged, resulting in the modern-day versions we cherish. In this article, we present a collection of delectable popover recipes, each offering a unique twist on this classic dish. From Ina Garten's classic popovers, known for their tender interiors and golden-brown exteriors, to savory variations like bacon and cheddar popovers and spinach and feta popovers, there's a recipe to tantalize every palate. Additionally, we explore sweet popover creations, including cinnamon sugar popovers and berry-filled popovers, promising a delightful treat for any occasion.

Here are our top 3 tried and tested recipes!

SIMPLE POPOVERS

Simple Popovers image

Popovers have never been easier than with this simple, four-ingredient recipe.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

2 eggs
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt

Steps:

Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
Bake 20 minutes.
Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

PERFECT POPOVERS

Perfect Popovers image

By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin.This recipe was featured on Martha Stewart Living TV.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 6

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

Steps:

Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
Fill the popover cups two-thirds to three-quarters full.
Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

POPOVERS

Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 5

Ingredients

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
Vegetable-oil nonstick cooking spray

Steps:

If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

Tips:

Use a heavy bottomed saucepan to make the popovers. This will help to prevent the popovers from burning.
Make sure the milk and butter are very hot before adding them to the flour mixture. This will help to create a smooth batter.
Beat the eggs until they are light and fluffy. This will help to incorporate air into the batter and make the popovers light and airy.
Do not overmix the batter. Overmixing will make the popovers tough.
Bake the popovers in a preheated oven. This will help to ensure that the popovers rise evenly.
Do not open the oven door during baking. This will cause the popovers to fall.

Conclusion:

Ina Garten's popovers are a delicious and easy-to-make breakfast treat. With just a few simple ingredients, you can create light and airy popovers that are perfect for any occasion. Whether you are serving them for breakfast, lunch, or dinner, these popovers are sure to be a hit. So next time you are looking for a special breakfast treat, give Ina Garten's popovers a try. You won't be disappointed.