Maple syrup and drizzle that on top all over, come in here
with some
powdered sugar.
Oh, yeah.
Hello and welcome to In the Kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make popovers.
Oh, yeah, popovers are awesome.
I love having them for breakfast or brunch.
Really easy to make with just a handful of ingredients.
If I can do it, you can do it before I move on.
Make sure to subscribe to my channel and hit that
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my new videos.
Let's get baking down below.
In the description, you'll find a list of the ingredients and
there are mounts.
Begin with one cup of all purpose flour.
Add in one half teaspoon of salt and two teaspoons
of sugar.
Technically, you could also just leave the sugar out and
we'll take a whisk
and just whisk that up.
And now in a large bowl, I'm going to add my
three eggs, three large eggs and a half teaspoon of
vanilla extract, and this is optional as well and just adds
a little bit of flavor.
Technically, popovers can be made with just eggs,
flour and milk, just three ingredients.
The salt, the sugar and the vanilla extract are just
for added flavor.
Let's give this a good whisk.
Now, I'm just doing this with a hand whisk, but a lot of times
this popover batter is made in a blender.
It's really quick and easy in the blender if you want to
clean the blender.
But if you don't have a blender or you don't want to use,
you just do everything by hand.
All right, David, good WISC.
And now I have one cup of milk here, but we want to
heat it up.
We want it to be warm, not hot.
Warm popover batter needs to be kind of lukewarm when it goes
into the oven.
Let's keep this up in the microwave.
I want to do about 45 seconds.
Just needs to be warm.
Kind of the same temperature that you would if you were
going to put yeast in this.
OK, so right around about 100 degrees Fahrenheit.
If it's too hot, it'll cook the eggs and we don't want that.
Also, preheat the oven to 400 degrees Fahrenheit
or 205 Celsius.
It also helps if the eggs are room temperature.
But that's OK if they're not, just pour in that milk.
And give it a good whiskey
and then I'm just going to add in all that flour all at once
and we'll just give it a good whiskey,
nice and running smooth.
You can see how a blender would come in very handy.
All right, until it's really nice and runny and there's no
clumps or anything like that, this is ready to go.
And now I'm going to set this aside.
I have two tablespoons of butter that I melted in
the microwave, and you could do it on the stovetop as well.
And I have my muffin pan here.
And what I'm going to do is I'm going to take a basting brush
and come in here and we're going to base them the side and
on the bottom with butter.
Alternatively, you can just spray the pan with the kitchen
spray if you want, but the butter adds a nice little
flavor that's just based all the inside here.
And this will keep the
same flavor, but also keep the popovers from sticking too much
to the pan.
They might stick a little bit still, but
this will definitely help it.
All right.
And any leftover butter you have, I'm just going to put
this right in the batter, then I'll do that again.
Whisk.
And now we put in the pan by itself first into the oven,
and we want to heat it up for about two to three minutes
until it gets hot because it's important to the pan is hot
when we pour in the warm pop over batter.
All right.
I to just keep this up for about two to three minutes in
the oven first.
All right.
My pan is really hot.
You don't want to go too much longer than three minutes
because the butter will start to burn.
And of course, I use my hot mint to take the pan out
of the oven.
And what I'll do now is I'll take a fourth cup measuring cup
and just come in here and we're going to fill these all up.
So it's about two thirds for.
All right, once you have them all filled up, it's time to go
back in the oven and we're going to do it for 20 to 25
minutes until they're they puff up and they're nice and golden
brown and kind of crispy on the outside.
Do not open the oven sooner than 20 minutes because it
might cause them to deflate.
So 20 to 25 minutes, again, 400 degrees Fahrenheit,
205 Celsius.
And, of course, use your hot mitts to grab the muffin tin
and to go back into the oven.
And when they come out of the oven, they will look
something like this.
See, this is where the name Popover comes from, is they
come up and they spill over the top of the muffin pan or the
specific little pop over pans.
And there we go.
And you just let this cool for about two minutes,
three minutes just in the pan.
You don't want to leave it too long in the hot pan because it
will is liable to deflate.
So just leave it here for, like I said, about two minutes
and then we'll move it over, move them over to a wire rack
to cool completely.
Oh right.
Once they cool a little bit and just take them out and then
once on the wire racks they only need a set for a couple of
minutes and then they are ready to serve however you want.
And let me pull one of these apart and show you what it
looks like, the kind of crispy on the edge and it might be
hollow on the inside.
Most of the time it'll be a little bit hollow on
the inside.
And one thing I want to note is this recipe is a little bit on
the egg side.
I like mine to be a little edgy.
Try it like this first.
And if it's a little bit too edgy for you, you can reduce
the eggs by one and use only two eggs instead of
three eggs.
Mm hmm.
And my favorite way to eat is kind of like a pancake
steak, some.
Maple syrup and drizzle that on top all over.
And come in here at some.
Powdered sugar.
Oh, yeah,
and sometimes the pocket, you know, fills form a
little pocket, the popover will and then the syrup will
pull up there.
They're so yummy.
All right, the popovers are done and turned out fantastic.
Really easy to do.
If I can do it, you can do it.
If you like eating popovers, drop a comment down below and
let me know what your favorite toppings are to put on them.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
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my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Superexcited.
Hmm.
Uh.