Classic popovers
Votes: 14
Time: 50 min.
Complexity: easily
Quantity: 6 pcs.
Complexity: easily
Quantity: 6 pcs.
Classic popovers - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp melted and cooled butter
- 1 tsp butter, for greasing the pan
- 140 g of premium flour
- 1.5 tsp salt
- 2 large eggs, room temperature
- 1 cup milk, room temperature
We recommend
Recipes with similar ingredients: premium flour, milk, eggs, white bread
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease a six-cup muffin tin with butter.
- Combine melted butter, flour, salt, eggs and milk in a blender and beat for 30 seconds.
- Fill the baking pan 1/3 full with batter. Place the pan on the middle rack of the oven and bake for 40 minutes, keeping the oven door closed during baking. Remove the popovers from the oven and pierce the top to release steam.
Serve popovers hot with a main meat dish or for breakfast, stuffed with any filling.
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