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    Home » Recipes » Side Dishes

    Quick and Easy Popovers

    March 25, 2014 by Laureen King

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    Popovers, also referred to as Yorkshire Pudding, are a great accompaniment to a juicy roast beef or steak dinner. Here is  a recipe for Quick and Easy Popovers.
    Quick and easy popovers
    Top tips to making great popovers are; make sure the oil in the pan is hot before pouring the batter in, and no peeking while popovers are baking. Rising high in the pan, crisp on the outside, fluffy on the inside is what you are looking for in the perfect popover.Quick and Easy Popovers

    Quick and Easy Popovers

    Laureen King
    Rising high in the pan, crisp on the outside, fluffy on the inside is what you are looking for in the perfect popover.
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Servings 6

    Ingredients
      

    • 3 eggs
    • ½ cup whole milk
    • ½ teaspoon salt
    • 3 teaspoon butter melted
    • ½ cup flour
    • ½ cup vegetable oil for greasing

    Instructions
     

    • Pre-heat oven to 425 degrees
    • In mixer (whip attachment) beat eggs, milk and salt on medium speed until well blended.
    • Add melted butter.
    • Change to paddle attachment and mix in flour until smooth, but don't over mix.
    • Pour about 1 tablespoon oil into each muffin cup.
    • Place muffin tin in hot oven for a few minutes to heat oil (oil should be hot)
    • Fill each cup ½ full with batter.
    • Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for an additional 15-20 minutes.
    Tried this recipe?Let us know how it was!
    Quick and easy popovers
    Try these popovers with my recipe for Red Wine and Beer Braised Short Ribs.
    red wine and beer braised short ribs

    Quick and Easy Popovers

     

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    Reader Interactions

    Comments

    1. Laureen King

      March 26, 2014 at 10:16 pm

      Hi Patty, it is so easy I don't know why I don't make them more often!

      Reply
    2. nancy b

      March 26, 2014 at 11:14 pm

      I have made them many times, I always put lots of butter in the pan, then heat it up in the oven before filling the muffin pan.

      Reply
    3. Sarah Kennedy

      May 20, 2016 at 3:11 pm

      I never put butter in my Yorkshires but will definitely try it next time!

      Another tip: make your batter ahead and put in the fridge for a wee while. The combination of the cold batter and the hot oil in pan gets the Yorkies started cooking immediately.......and I shall repeat, NO PEEKING!

      Reply
      • Laureen King

        May 21, 2016 at 7:59 am

        Great tips Sarah, thanks

        Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! about me!

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