7 Tricks to a Great Popover!

#popovers #CookingChannel #EasyRecipes
Learn my 7 tips for getting a perfect popover every time! Deliciously crispy, fluffy and divine! Popovers are great for breakfast, brunch or a Sunday Roast!
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Popover Pan amzn.to/3NmSAWM
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
POPOVERS RECIPE
Makes 6
PRINT RECIPE HERE: entertainingwithbeth.com/popo...
INGREDIENTS:
3 eggs
1 ½ cups of milk
½ teaspoon kosher salt
1 ½ cups all-purpose flour
Vegetable oil for greasing
METHOD:
Place the oven rack on the lowest level. Preheat the oven to 450F.
Allow the eggs and milk to come to room temperature or better yet, for quicker preparation, place the milk in the microwave at :30 intervals until lukewarm. Submerge the eggs in a bowl of warm water for 10 minutes.
Whisk together the eggs and the milk until combined well.
Slowly add the flour a little at a time until combined and smooth. Don't over mix, small lumps are OK.
Grease the popover pan with the oil. Be generous with the oil!
Place the popover pan on a sheet pan, and place it in the oven, empty, in order to "preheat" the pan, for 15-minutes.
Meanwhile you can transfer the batter to a pitcher for easy pouring of the batter into the pan.
Only fill each well ⅔ of the way up the pan. The less the wells are filled the higher the popovers will rise.
Bake for 20 minutes at 450F, then reduce the heat to 350F and bake for 10-15-minutes more.
Do not open the door while they are baking or they will deflate!
Try to go the full 15-minutes on the second stage of baking for crispier exteriors and easy release! Underbaked popovers will stick to the pan!
Serve immediately!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.

[@hilaryquinn8673]

Thank you! The invitation for brunch needs to say Pop Over for Brunch. 😊 Those look ridiculously good!

[@EntertainingWithBeth]

LOL! Oh totally! That would be so cute! :)

[@jankitteringham8483]

I use a jug to pour my batter into the tins. No drips! 🇬🇧🥰

[@seanhopton.]

In England " they are called Yorkshire puddings" usually with Roast Beef on a sunday. They can also be served with Jam & cream. Alot of people cant make them correctly.

[@missnicoli5702]

In England we have them with roast beef, roast potatoes, rich beef gravy, cauliflower cheese, boiled green vegetables and horseradish cream.Great recipe Beth - love all your vlogs xx

[@EntertainingWithBeth]

Oh that sounds divine! I'd love to be at that table! But tell me what is cauliflower cheese? I'm intrigued! :)

[@shomabhattacharya7515]

​@@EntertainingWithBeth Cauliflower Cheese is a bechamel & cheese topped baked dish. Snapped cauliflower florets that are lightly steamed (to give them a headstart), placed in a baking dish, seasoned with S&P, lashed generously with a cheese based nutmeg infused bechamel, topped with extra cheddar and then baked off till lightly golden and bubbling. It's Mac n Cheese's vegetarian cousin.

[@missnicoli5702]

@@EntertainingWithBeth It's a delicious English side dish - you guys might call it a casserole. Basically you part cook (3/4) a whole head of cauliflower broken up into florets in boiling salted water. Whilst it is cooking you make a butter roux adding some of the boiling water from the cauliflower and double cream until you have a smooth very thick sauce. You then add white pepper, grated nutmeg and sharp cheddar cheese (not too much otherwise the sauce will go too oily) you then place the cauliflower drained into a casserole dish , carefully spoon the cheese sauce over each floret, then put grated cheese on top. You can make up to 6 hours ahead. When you're ready put into a 400F oven and served alongside with roast lamb or roast beef or roast chicken. Try and use a wide shallow casserole so that the cheese gets lovely and brown x

[@GeorgeSeuratMilligan]

What took me years to figure out you have shown in one KZbin. The celebrity chefs show how to make it but do not give the tips needed to do it well. Super job!

[@maureenrozen3052]

I am so glad that your channel showed up on my you tube feed. I love your videos. I love you folks too! So glad to watch you from Iowa.

[@buffy2875]

I have tried to make these SO many times , I have the same Popover pan , mine never came out like these Im going to give them another try soon .

[@WW-mq9gh]

In the UK they are called Yorkshire Puddings, and you can either make a large one around your joint of beef (around 20 minutes before the meat is ready to come out the oven) - or small individual ones. I make my Yorkies by adding a little Worcestershire sauce and Dijon mustard to the mixture. In some counties in the UK it was eaten as a starter before the main Roast beef dinner and I was told by a family member that they did this because meat was very expensive for the average family in days gone by, Yorkies are quite filling so less meat for the main meal was required - I don’t know if that’s true ??? However you choose to eat them they are really delicious. Really enjoy your videos - thanks 🇨🇦

[@lisastaniak4671]

Yes, I have heard that, too! 🇬🇧

[@wallybeep]

As an American who loves to visit our cousins in the UK and also deeply appreciative of them, i loved your post. It describes what I’ve come to learn is a small part of history, Yorkies and otherwise.

[@MyChilepepper]

If you can catch some “toads in a hole” that might be good too 😂

[@omradiant]

I make those with the Neiman Marcus cookbook recipe. They are superb!

[@EntertainingWithBeth]

Ha! Oh yes, I had the pleasure of enjoying them in the N.M. dining room in Dallas years ago and I kept wondering how they made so many of them at once for everybody ha! :)

[@yenegh]

Thanks Beth, Tried these this morning and they popped well... But they also welded to the baking tray... Less oil sounds great but i might need to put a little more to get them out like I used to... Will try again👍🏿

[@cher128bx]

Thank you Beth, you're such an inspiration! This recipe looks divine and I cannot wait to try it!

[@EntertainingWithBeth]

Aww well I hope all the tips were helpful and that you enjoy them as much as we do! :)

[@hoascooking3520]

I can’t wait to try, always love your baking❤❤

[@wcwright44]

What a delightful brunch or Spring luncheon idea! Thanks Beth.

[@dragonhero14]

OMG. They look so good. Now I have to go and try to make them. 😊😊

[@SavoryExperimentsCooking]

Thank you for all of the tips!

[@Rose-yd7bn]

Those look good! Thank you for the tips!

[@leearchuleta3693]

Great tips Can’t wait to try this

[@EntertainingWithBeth]

Hope you enjoy them! They are SO yummy!!

[@josephruggiero1280]

Great tips!! Thanks 😊

[@patriciaheath1894]

The seven tips were really helpful…..I was putting too much oil in the muffin pan before. Thanks Beth…..😎

[@EntertainingWithBeth]

Oh yes that can make it difficult to preheat the pan because your oven will get all smokey! And then the popovers can rise unevenly with too much oil since the weight of the batter is different from the weight of the oil. But the "stirring with a fork" tip helps with that too!! :) I hope you enjoy!!

[@ebethbarr1807]

I’ve never made pop overs before and but you’ve inspired me to give them a try. They look amazing!

[@EntertainingWithBeth]

Oh they are they are so yummy!!

[@carla3410]

These are yorkshire puddings!

[@EntertainingWithBeth]

Yes! I was just learning about the difference! So apparently, Yorkshire pudding is traditionally made with beef fat, baking it in the fat from the drippings of a roast. Whereas, popovers are baked in butter or oil. BUT Yorkshire pudding did come first! Popovers date back as far as the early American colonists who were trying to recreate their beloved Yorkshire pudding in the American colonies, and called them Popovers because of the way they popped over the baking tin :)

[@nancybulmer3990]

Beth, I can't wait to make these! On another note, I tried your recipe for Canele and they were DELICIOUS! I was always too intimidated to try to make them with the beeswax, but I followed your very helpful tips and tricks and I achieved the nice, shiny, crispy outside and custard interior. I even bought the same pan. Instead of using the rum, I used a maple extract that my family loved. Thank you, Beth. I absolutely LOVE your videos. Best! 🤗

[@mommabear5059]

Looks amazing, Beth. Makes me want to go out and buy a popover pan.

[@pugs_rock]

So informative as always I love popovers but not very confident making at home. You always make my favorite foods accessible to have at home. Thank you Beth. Long time viewer

[@andreamosqueda1831]

Yummy!

[@soitsmelaura]

How fun are they!

[@jolab1810]

I love popovers! I usually make them the day after Thanksgiving when we eat the leftovers.

[@krismyers4940]

My mother made delicious pop overs; she used the small Pyrex cups which worked perfectly😋

[@sailorgirl2017]

When dealing with a ladle of a wet item, gently tap/dip the bottom of the ladle back into the liquid, just a bit, and it stops the dripping. A chef taught my friend that and she shared it with me. It works. :) Thanks for the fabulous memory - my Grandma would make those for us grandkids when we visited the farm!

[@EntertainingWithBeth]

Oh, I love that idea! Thanks for sharing. What a great tip! I love how food can bring back memories in such fun and powerful ways it’s like magic!

[@gratefulobserver7742]

Yorkshire pudding!! 😋

[@campagnolofashion]

Excelente Beth...xxxx

[@EntertainingWithBeth]

So glad you enjoyed! :)

[@campagnolofashion]

Your programs are so entertaining!!! Cheers!🥂

[@EntertainingWithBeth]

@@campagnolofashion ha! Awww so glad you enjoy them! 🙌💕

[@mrsprivate1678]

I love a nice Yorkshire pudding i don’t cook mine in beef fat though .

[@suestutzle2779]

They look great. Do you take them out of the pan immediately or leave them for a couple of minutes before removing please?

[@amyjdholm]

Popover? To me (a descendant of England) this is a Yorkshire pudding. Serve this with a roast dinner! Use the fat drippings from the roast in the pan.

[@debbiezullo7056]

Beth what eggs do you buy and what size. I shop at Trader Joe’s as well and I have a feeling that’s where you get your eggs. Great tips on the popovers. 🌹Happy Mother’s Day

[@EntertainingWithBeth]

Ha ha ha yes exactly I buy mine at Trader Joe’s. I buy the jumbo organic eggs! And yes, definitely looking forward to Mother’s Day. I love my little homemade breakfast in bed my kids make me it’s so cute!

[@Mskaraki]

Thank you Beth for the great tips! Will be using them 😊

[@pattoun7905]

there are popovers and a similar but slightly different yorshire pudding

[@user-pc3cp4qn9w]

رائع جدا 👍👍👍👍👍❤

[@LKMNOP]

Forget the oil. Just rub butter all in and on the edge of each well. I have no problem taking my popovers off

[@JP-mv2dy]

Hi Looks great Can I use gluten free flour

[@EntertainingWithBeth]

Hmm I've never tried them with Gluten Free flour, but my instinct would be to use a GF Flour where you can keep the quantity the same, like the Cup4Cup brand. It's my favorite! amzn.to/3oWtow8

[@byronchandler5000]

Beth, those are some pretty little popovers, my friend. You are truly the sweetest, most beautiful, most caring mother figure like Mary Poppins.

[@EntertainingWithBeth]

Ha! Aww thanks Byron! :)

[@xlaurenxdance15]

How do I convince my husband to get me the popover pan?!? Please help 😍

[@fanofpink]

Oh those popovers look beautiful. I love the height on them.

[@EntertainingWithBeth]

Yes! That's really the benefit of the popover tin! The wells are twice the depth of a muffin tin, so it gives them more room to expand! :)

[@SkunkyLorrie]

Beth my popovers won’t pop! I have never been able to get them to pop and I have no idea why! I tried all your tips, only I used little glass ramekins because I didn’t have a pan. Would the Pyrex glass stop them from popping? My grandma used them and they popped for her… I just don’t know!!

[@shelleycarefoot2]

How do you adjust for high altitude?

[@EntertainingWithBeth]

I wish I knew more about baking in high altitudes! But a quick google search yielded this recipe that looks pretty good! Let me know how it goes! www.familycookbookproject.com/recipe/3055779/lisa--lexies-high-altitude-popovers.html

[@user-sm6zj4sw8l]

Deutsch wäre besser, wir leben noch in Deutschland