tag:blogger.com,1999:blog-8733108019736423687.post-42753245024178389072008-06-04T16:12:00.000-07:002008-06-04T20:22:03.955-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_tfRCtRzoWPM/SEdbqofNhuI/AAAAAAAAAQE/w172eAtO-cI/s1600-h/DSC_1715.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_tfRCtRzoWPM/SEdbqofNhuI/AAAAAAAAAQE/w172eAtO-cI/s400/DSC_1715.JPG" alt="" id="BLOGGER_PHOTO_ID_5208232282058229474" border="0" /></a>I recently had to develop a popover recipe and I have to say, there's not much to develop.<br />The ratio is 2/4/2: 2 cups flour, 4 eggs, 2 cups milk. Want more? 4 cups flour, 8 eggs, 4 cups milk. I read about slight variations (melted butter, leavening, leave the pans cold, get them hot, start them at a high temp, reduce to low)--they were kind of too many. In the end simplest is best (add 1 teaspoon salt to the 2/4/2 recipe, and I bake at 375 for 50 minutes until REALLY golden brown, although your mileage may vary), but I did learn these things while I baked about 6 batches in the past few weeks:<ul><li>--do not overmix</li><li>--a hot pan is good</li><li>--do NOT overfill. I made a few batches where I filled the cup nearly full. I think this doesn't give the batter a "wall" to climb to help the popovers pop.</li><li>--Absolutely, positively do NOT open the door while these bake. </li><li>--Really let them bake until they are dark golden and crusty. Underbake them and they will collapse in on themselves.</li></ul><br />One batch I could even SEE them prickling to pop right before my eyes. It was like watching time lapse photography.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_tfRCtRzoWPM/SEdZzvSMGNI/AAAAAAAAAPs/U0yvg9okk9s/s1600-h/DSC_1713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_tfRCtRzoWPM/SEdZzvSMGNI/AAAAAAAAAPs/U0yvg9okk9s/s400/DSC_1713.JPG" alt="" id="BLOGGER_PHOTO_ID_5208230239478225106" border="0" /></a><br />I added some Jarlsberg cheese to the batch in the oven now...the photos aren't great because, as noted, I can't open the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_tfRCtRzoWPM/SEdZ2YA5DWI/AAAAAAAAAP8/XQWYgyUvfcc/s1600-h/DSC_1714.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_tfRCtRzoWPM/SEdZ2YA5DWI/AAAAAAAAAP8/XQWYgyUvfcc/s400/DSC_1714.JPG" alt="" id="BLOGGER_PHOTO_ID_5208230284771265890" border="0" /></a><br />But the end shots? Mmm. Eat 'em hot.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_tfRCtRzoWPM/SEdZ1O1kJUI/AAAAAAAAAP0/RV3QMsoLj1s/s1600-h/DSC_1730.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_tfRCtRzoWPM/SEdZ1O1kJUI/AAAAAAAAAP0/RV3QMsoLj1s/s400/DSC_1730.JPG" alt="" id="BLOGGER_PHOTO_ID_5208230265127970114" border="0" /></a>Babettehttp://www.blogger.com/profile/17430440373620519598noreply@blogger.com