Best 20 Popover Recipes

BASIC POPOVER

Steps:

• Preheat oven to 400 degrees F.
• Grease a 6-cup popover pan with the 1 teaspoon of butter.
• Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

POPOVER PAN POPOVER RECIPE

Steps:

• Preheat oven to 450 degrees.
• Spray the cups of a 6-cup popover pan with non-stick cooking spray.
• Pour 1/2 teaspoon of the melted butter into each cup.
• In a bowl, whisk together the eggs and the milk, then whisk in the remaining 1 Tbs. of butter.
• In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.
• Divide the batter among the 6 cups and bake for 20 minutes.
• Reduce heat to 325 and bake for 15 minutes more.
• Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool.
• Serve plain (my fave), or with butter or jam for breakfast, or with roast beef and au jus.

POPOVER PIZZA CASSEROLE

Steps:

• Heat oven to 425°.
• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pizza sauce. Heat to boiling; reduce heat to low and keep warm.
• Beat eggs, milk, oil, flour and salt with wire whisk until foamy. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese. Pour egg mixture over cheese. Sprinkle with onions.
• Bake uncovered 25 to 30 minutes or until puffy and golden brown. Serve immediately.

THE OAK GRILL POPOVER

Steps:

• Preheat oven to 400 degrees.
• Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat pans in oven for at least 15 minutes.
• In a large bowl, using an electric mixer on medium speed, beat eggs until frothy.
• Add milk and melted butter and mix well.
• Add flour and salt and mix to just combine.
• Carefully divide batter among preheated pans, filling each cup just under half full.
• Bake 30 to 40 minutes, until puffy and well-browned (finished popovers should pull away from pan easily and feel light to touch).
• Remove from pan and serve warm.

APPLE POPOVER

Steps:

• Preheat the oven to 425 degrees F
• In a large 9- or 10- inch heavy nonstick ovenproof skillet melt 2 tbs butter.
• Add the sliced apples, sugar, and cinnamon and sautéed the apples until tender.
• Place eggs, milk, 2 tbs butter, vanilla, flour, salt and 2 tbs sugar in a large bowl, and mix well. Once the batter is completely smooth, pour over the apples in the skillet.
• Bake for about 20 minutes or until the popover is puffed and golden brown
• Do not open the oven door until the end of the baking time or it may collapse.
• Serve immediately with a dusting of icing sugar and softly whipped cream.

POPOVER PIZZA

Steps:

• Brown the ground beef, italian sausage, onion and garlic in a large skillet over medium heat, stirring until meat crumbles. Add the pepperoni and cook an additional 3 minutes, stirring occasionally. Drain the meat mixture, discarding the drippings. Return the meat mixture to the skillet.
• Add the spaghetti sauce and wine; cook, uncovered, over low heat for 8 minutes, stirring occasionally. Spoon into a lightly greased 13x9x2 inch baking dish.
• Sprinkle with mozzarella cheese and set aside.
• Combine the milk, eggs, and oil in a medium bowl, beating with a wire whisk until blended. Gradually add the flour, beating until smooth. Pour the batter over the meat mixture in the baking dish; sprinkle with the Parmesan cheese.
• Bake, uncovered, at 400 degrees for 30 minutes or until puffed and golden. Cut into squares and serve immediately.

LEMON-DILL CHICKEN POPOVER

Steps:

• Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside. In a small bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until golden brown and center is set. , Meanwhile, in a microwave-safe bowl, combine the carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine the chicken, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture. , Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately.

UPSIDE-DOWN POPOVER PIZZA

Steps:

• In a large skillet, cook sausage until browned and pour off any excess fat.
• Add onion and green pepper. Cook for a few minutes.
• Stir in flour, basil, marjoram, and tomato sauce.
• Heat well, then pour into 9x13" baking pan. Arrange mozzarella slices on top.
• POPOVER BATTER:.
• Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
• Pour popover batter over all and sprinkle with Parmesan cheese.
• Bake at 425 for 25 to 30 minutes or until well browned and serve at once.

POTATO AND SAUSAGE BREAKFAST POPOVER CASSEROLE

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Prepare 9-inch springform pan as shown in photos, and set aside on rimmed baking sheet. 2. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined. Stir in flour until just incorporated--the mixture will still be a bit lumpy. Whisk in butter until batter is smooth. Stir in scallions and set batter aside while preparing filling. 3. Toss potatoes with 1 tablespoon water in large microwave-safe bowl. Cover with plastic wrap, cut vent holes in plastic, and microwave on high power until potatoes just begin to soften, 3 to 4 minutes. Meanwhile, cook sausage in large nonstick skillet over medium heat, breaking up clumps, until meat has lost most of its pink color, about 4 minutes. Using slotted spoon, spread sausage evenly over bottom of prepared springform pan. 4. Heat oil in skillet with sausage fat over medium-high heat until shimmering. Add potatoes and 1/4 teaspoon salt and cook until potatoes are golden and crisp, 8 to 10 minutes. Drain potatoes on paper towels. 5. While potatoes are cooking, place springform pan with sausage in oven for 10 minutes. Remove pan from oven and, working quickly, sprinkle 1/4 cup cheese over sausage and pour batter evenly over filling. Scatter potatoes on top and sprinkle with remaining cheese. Bake until puffed and golden, 25 to 30 minutes. Remove pan from oven, run knife around edges of pan, and let cool 5 minutes. Release outer ring and, using spatula, transfer casserole to serving plate. Serve.

SAUSAGE AND VEGETABLE POPOVER

Steps:

• Cook and stir sausage, chilies, chili powder, oregano, seasoned salt, cumin, garlic powder and sugar in oil in a 12 inch skillet until sausages are light brown.
• Stir in corn and mushrooms.
• Keep warm.
• Heat oven to 400.
• Heat butter in a 9 inch deep dish pie plate until melted.
• Beat eggs, flour and milk until smooth.
• Pour into pie plate.
• Mound sausage mix into pie plate to within 1 inch of edge.
• Cook uncovered for 20 minutes.
• Sprinkle with cheese.
• Cook 10 to 15 minutes more, until cheese melts.
• Sprinkle with onions.
• Serve.

SAUSAGE POPOVER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square pan.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir corn, mushrooms, 1/2 cup Monterey Jack cheese, and 1/2 can French-fried onions into sausage until well combined. Pour mixture into the prepared square pan.
• Whisk flour, milk, eggs, oil, and chili powder together in a bowl until smooth; pour over sausage mixture.
• Bake in the preheated oven for 30 minutes. Top mixture with remaining 1/2 cup Monterey Jack cheese and 1/2 can French-fried onions. Bake until cheese is melted, about 3 more minutes.

POPOVER PANCAKE

Steps:

• In a mixing bowl combine the flour, milk and eggs. Beat lightly.
• In an iron skillet melt the butter and heat until hot. I usually put the skillet in the oven to do this.
• Pour the batter into the hot butter and bake 20 minutes, or til puffed.
• Remove from oven and sprinkle with the powdered sugar and the juice of the lemon.
• Return to oven for 2-3 minutes and then serve immediately.

APPLE BREAKFAST POPOVER

Steps:

• In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.

SUGAR-CRUSTED POPOVER PUFFS

Steps:

• Preheat the oven to 400ºF.
• Generously grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
• For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.
• Add the flour and process for about 10 seconds, just until smooth.
• Divide the batter among the 9 greased molds, filling each 1/2 to 2/3 full.
• Bake for 35 minutes, or until the puffs are deep brown.
• Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they're stubborn, you may need a small knife or spatula to help pry them out.
• Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup of melted butter, then dredge each puff liberally in the sugar and cinnamon mixture to coat them completely. Let cool on the wire rack. Enjoy!

NEW POPOVER PAN RECIPE

Steps:

• 1. Preheat the oven to 400°F. Grease 6 wells of a large popover pan with soft butter and a pastry brush.
• 2. Use a large mixing bowl and a wire whisk. Beat the eggs, milk, and salt together. Mix in the flour until completely smooth. Continue mixing for a few minutes to develop the gluten. Add the melted butter after the gluten is developed so the fat will not interfere with the gluten development.
• 3. Fill the prepared cups only a scant half-full. Bake for 40 minutes on the center rack. The popovers will dry and become rigid.
• 4. Turn off the oven, open the door, and with a sharp knife, quickly make a 1" slit in the side of each popover to release the steam. Close the oven door and let them sit for 10-15 minutes. During this period, the interior of the popovers should become dry and sturdy.
• 5. Lift the popovers from the pan immediately after removing the pan from the oven by grasping the tops with an oven mitt or glove.
• 6. Serve plain, or with butter and jam. Best served hot, straight from the oven. ***They can also be cut open and filled with sweetened berries and topped with whipped cream for a shortcake-type dessert.***

CURRIED HAM POPOVER PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lay the ham, green pepper and onion in the bottom of a shallow greased baking pan. Whisk the milk, flour, eggs and curry together until smooth.
• Pour milk mixture over the ham mixture. Bake for 35-40 minutes or till puffed, crisp, and nicely browned.

POPOVER OVEN PANCAKE

Steps:

• Place rack of the oven in the lower third of it and preheat oven to 425 degrees.
• Put butter in a 9x13 baking dish and place in oven until melted.
• In a large bowl, whisk eggs and water.
• Add dry milk, flour,syrup and salt.
• Whisk vigorously until well blended; batter will be lumpy.
• Pour batter into hot butter.
• Bake for 20 minutes or until puffed and golden.
• If you want sprinkle with powdered sugar.
• Then cut into squares and serve with maple syrup.

IDA'S PASSOVER POPOVER ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an 'X' into each roll.
• Bake in the preheated oven until golden brown, 30 to 45 minutes.

RHUBARB POPOVER PIE

Steps:

• In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk., Place butter in an 9-in. pie plate; heat in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the butter in the pan to coat the sides and bottom of pan; add batter. Bake at 425° for 16-20 minutes or until puffed and golden brown., Meanwhile, in a large skillet, saute rhubarb and pineapple in butter until rhubarb is tender. Stir in brown sugar; bring to a boil over medium heat, stirring constantly. Pour into the center of puffed pancake; cut into six wedges. Serve immediately with whipped cream if desired.

ASPARAGUS POPOVER

Steps:

• Preheat oven to 425°F.
• In a medium saucepan, add 2 inched of salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
• Drain and rinse with cold water, then pat dry with paper towels.
• Cut the spears crosswise into thirds.
• In a medium cast-iron skillet, add the butter.
• Place the skillet in the oven to melt the butter.
• In a medium bowl, microwave the milk on high for 30 seconds.
• Whisk in the eggs, then the flour, salt, pepper, and sugar.
• Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
• Sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
• Top with the remaining cheese.