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A perfectly puffed popover is the result of steam and a special steep wells design that prevents over-flow. Just pour in the batter and watch your popovers rise up to reveal beautiful crispy sides and a gorgeous dome top.
About this item
Product dimensions: 15 x 8.6 x 1.8 inch / 380 x 219 x 45 mm
0.8 mm premium quality carbon steel material for even heating and exceptional durability
Non-stick coating for quick release and easy cleanup
Oven-safe to below 428 degrees F; wear oven mitts when handling hot pan
Hand washing recommended
Product description:
NON-STICK: Constructed of durable carbon steel with our exclusive premium non-stick coating.
GET CREATIVE: In addition to popovers, try using this baking pan for muffins, cupcakes, and more!
UPGRADE YOUR TREATS: The unique wire rack allows for even heat and air distribution, ensuring an evenly cooked result.
PICTURE-PERFECT POPOVERS: Thanks to a special steep wells design, all your treats will have crispy sides and a beautifully puffed top.
CARE AND SIZE: Dishwasher Safe, top rack recommended. 6 Non-Stick, Food Safe Cups.
TIPS AND TRICKS FOR THE BEST CLASSIC POPOVERS
Place popover pans on an baking tray and place them in the oven while you are preheating. The popover pan must be hot for the best results.
Warm milk before to roughly 125 degrees before mixing it with the eggs and flour. The warmer batter helps get the popovers cooking right away. This makes for a larger and taller popover.
Spray popover pans vigorously with cooking spray right before pouring batter into the cups.
Mix batter only until lumps are gone, do not overmix.
Start with a higher oven temperature and turn it down after fifteen minutes.
Never open the oven during the baking process.
How to make popovers?
INGREDIENTS
2 cups whole milk
4 large eggs
1-1/2 teaspoons salt
2 cups all-purpose flour
DIRECTIONS
1.Preheat oven to 425 degrees. Place popover pans on a baking sheet and put them in the bottom third of the oven during the preheating process.
2.Warm or scald milk on the stove over medium heat until hot, about 125 degrees, do not boil. Remove from heat.
3.In a large bowl, whisk eggs and salt until smooth. Slowly whisk in warm milk, about half a cup at a time. Add flour and mix gently, just until the lumps are gone.
4.Remove popover pans from the oven and spray vigorously with cooking spray. Pour batter into a large pitcher so it is easier to pour and fill each cup a little less than half full. Return to the oven immediately.
5.Bake popovers for 15 minutes at 425 degrees. Turn down the oven to 350 degrees and bake for 10 minutes more. Remove popovers from the pan and serve immediately.
