GOLDEN VALLEY, Minn. - Chef Lisa O’Connell, creator of Sauce Anna Lisa, Pasta Sauce joined us on KARE 11 News@4 to try and answer the age old question: Are pop overs difficult to make? So, what's the verdict? "Yes and No," says O'Connell.
"A lot of people or recipes say a lot of different things, bake in a hot pan, bake in a cold pan, room temperature ingredients, chilled ingredients, lumpy batter, smooth batter, I think the only true rule I have found is to keep the oven closed while baking," said Lisa.
Easy and delicious popovers:
INGREDIENTS
2 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon salt
*This recipe Makes 6 large popovers using a 6 well jumbo muffin pan. You can use a regular popover pan, muffin tin, even a mini muffin tin, finished amount of popovers will vary depending on size of pan used.
*This recipe can be easily doubled.
Preheat oven to 400. Generously coat muffin tin or popover pan wells, with butter or non-stick spray.
Whisk eggs together until combined. Add milk and melted butter whisk again until well combined. Add flour and salt and continue whisking until well combined. A hand or stand mixer can also be used to incorporate ingredients.
Fill the muffin tin wells with batter, to about 3/4 full. Place the pan on the center rack in the oven. Bake for about 30 minutes without opening the oven door. Popovers are done when they have risen above muffin tin and are medium-brown in color and crisp in appearance.
Serve popovers immediately with plain butter, homemade honey butter, any sweet jelly or jam, whipped cream, even ice cream. You can also let the popovers cool, place in a plastic food storage bag and refrigerate for later use.
Reheat leftover popovers by placing them on a baking sheet in a 350 degree oven for 5 to 7 minutes.
Popover roast sandwich
Popovers as prepared above
Left over beef roast
Provolone or mozzarella cheese
Caramelized onions
Preheat oven to 400
Cut off tops of popovers or slice lengthwise to assemble.
Layer with leftover roast meat, onion and cheese place on a baking sheet and heat at 400 for about 5-8 minutes or until cheese is melted. Serve immediately as a great left over dinner option.
Honey butter for popovers
4 tablespoons butter, room temperature
1 tablespoon honey or agave nectar ( more as desired for a sweeter flavor of butter) Combine honey and butter and serve with hot or warmed popovers. Serve immediately for breakfast or as a special treat any time of the day.
Popover with lemon and cream
Popovers as prepared above
Whipped cream (store bought or make your own by whipping 1 cup heavy cream with 2 tablespoons of confectioners sugar until stiff peaks form)
Lemon curd/custard (purchase prepared brand from supermarket or prepare your own)
Slice tops of popovers and fill with 2-3 tablespoons of custard/curd top with whipped cream and place the cut top of popover back on to partially cover the curd and cream. Top with sprinkles of confectioners sugar. Garnish with mint. Serve immediately, as a fabulous yet simple dessert for any meal.
*You can pre heat the popovers before hand, to serve with this dessert. It is also nice with simply chilled popovers, curd and cream.