POPOVERS a Taste Treat!

POPOVERS a Taste Treat!
This Instructable is designed to allow the average person to make one of the all time most awesome cullinary treats... the unbiquitas Popover.
 
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Step 1Get your Ingrediants Ready

Get your Ingrediants Ready
You are going to need six ingrediants, All purpose Flour, Salt, Baking Powder, Eggs, Milk, and butter.
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16 comments
Jul 11, 2009. 4:11 AMNinzerbean says:
Some one should write a poem about the beauty of popovers. They deserve it. Great ible, thank you.
Jul 11, 2009. 3:06 PMNinzerbean says:
Thank you for rising to the occasion! You are definitely not a half baked poet. How about for the last line "you will fall in love with them after just one bite"?
Jul 12, 2009. 4:40 AMNinzerbean says:
You know what they say about two heads being better than one. Instructables proves that time after time when you read the comments after an instructable, there is even more stuff to learn. I love this place. I could live here.
Jul 11, 2009. 3:14 AMAndyGadget says:
So they're sort of a bread roll, but not quite? I'll have to try it sometime.
I imagine they'd be good with a few bits of sundried tomato, small pieces of parmesan cheese or pesto in the mix.
(Did that oven come off the flight deck of the Starship Enterprise?? ;¬)
Jul 11, 2009. 3:22 PMAndyGadget says:
It looks like "Basic" has moved on a bit since we bought our cooker. It's got 7 knobs, 6 buttons and the display just tells the time and sets an on/off time for the oven.
Jul 11, 2009. 6:05 AMpiks says:
I'm a bit confused, are these a variation on the British Yorkshire pudding? Are they meant as a savoury or sweet dish. Try Yorkshire puddings, less ingredients same result! Just mix equal parts by volume of eggs milk and plain flour. Preheat your pans with a little oil at the highest possible heat in your oven until the oil just starts to smoke. When you pour the mix into the oil it should sizzle. Put back into the oven and about 30 minutes later brilliant massive Yorkies!
Jul 11, 2009. 8:12 AMdcole64 says:
They are a variation on Yorkshire pudding. I'm not sure how they folks in the US started calling them popovers. Most likely a popular recipe renamed them.
Jul 11, 2009. 3:17 PMAndyGadget says:
I thought that mix looked familiar, but from the pictures these seem to come out a bit 'breadier' than Yorkshires. I leave the Yorkshire puds to my (Cumbrian) wife. She does them in 6" tins and we have them with gravy as a starter before a roast dinner.
Jul 11, 2009. 4:56 PMdcole64 says:
I seem to remember that 'real' Yorkshire pudding required some beef fat. My mom used to make 'em when I was a kid. They were ALWAYS served with a roast. Ummmm...taking me back.....
Jul 11, 2009. 5:16 PMAndyGadget says:
Dripping on toast with loads of the beef jelly the day after. Wonderful! I haven't had that in years and years and years. I'm having it next time we have beef and the doctor who keeps telling me to cut down on the cholesterol can go and boil his head!

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Author:BigAl67