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Easy CLASSIC POPOVERS 5 Ingredients
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Mar 14, 2025
Easy CLASSIC POPOVERS 5 Ingredients Today's Recipe: https://catherinesplates.com/5-ingredient-classic-popovers/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522
View Video Transcript
0:00
today I am going to show you how to make
0:03
classic popovers they only have five
0:07
ingredients now popovers are light and
0:11
fluffy on the inside they're golden
0:14
brown on the outside nice and crispy
0:16
with a buttery flavor popovers do very
0:20
well when there's no humidity or very
0:22
low humidity so when it's nice and cool
0:25
outside or cold it's the perfect time to
0:28
make these you can use a popover pan it
0:32
comes in a rack with six of them in
0:36
there if you don't have one of these you
0:39
can use a muffin tin use the standard
0:43
size these are deeper so our popovers
0:47
will be taller than if you use the
0:49
muffin tin right here so but either way
0:52
is
0:53
fine you're going to need allpurpose
0:56
flour little bit of
0:58
salt but butter milk and eggs now we're
1:04
bringing our eggs and milk to room
1:06
temperature taking the chill off of them
1:08
the eggs take about 1 hour just sitting
1:10
on your countertop the milk you can just
1:13
put it into your measuring container for
1:16
about 5 or 10 minutes just to take the
1:18
chill off all right we're going to melt
1:20
butter you need three
1:22
tablespoons I'm just going to place it
1:24
into a microwave safe Bowl we want to
1:28
have that done first that way you can
1:29
cool down because you don't want to add
1:32
your melted hot butter to eggs or you'll
1:36
have scrambled eggs and you don't want
1:37
that my Butter's a little soft there we
1:41
go about 30 seconds in the microwave if
1:43
it's soft if it's not I would go 45
1:45
seconds just keep an eye on it all right
1:48
the butter is melted we're going to set
1:49
it off to the side and allow it to cool
1:52
and let's get our flour ready that's the
1:54
only dry ingredient besides the salt
1:56
that we're going to be working with now
1:58
what you want to do
2:02
is we're going to put some flour in a
2:04
bowl here woo not that
2:08
much we're not using that much and what
2:11
we're going to do you're going to take a
2:13
large measuring spoon and then a large
2:17
spoon place it in we're going to measure
2:20
this usually you see me put my measuring
2:23
spoon into the flour bring it up and
2:26
then scrape it off well we're going to
2:27
lightly do this we're going to put the
2:31
flour into the measuring spoon like
2:34
that and then we're going to take the
2:37
back edge of a
2:39
knife scrape it off and we're going to
2:41
just place it in a bowl and have it
2:43
ready this is a/4
2:46
cup so I'm going to go in twice so we
2:48
need 1 and 1/2
2:50
cups of allpurpose flour and then I'll
2:53
just put the rest of this flour back
2:55
into my flour container
2:58
here all right we're going to to start
3:00
with a blender and we're going to blend
3:02
all five ingredients and I'm going to
3:03
show you in what order and how long you
3:05
should do each ingredient as it goes in
3:07
it'll give it the perfect batter if you
3:10
do not have a blender you can certainly
3:13
use a food processor or you can use your
3:16
electric hand mixer and do this in a
3:18
large mixing bowl now if you do that you
3:21
do need to kind of strain your batter
3:25
into a bowl and get out any little
3:28
pieces that may not have got Blended
3:30
very well with your electric hand mixer
3:33
okay but with the
3:35
blender it's going to get it all and
3:38
have it nice and smooth for us we're
3:40
going to take four eggs these are large
3:44
eggs we're going to crack them in one at
3:46
a time into our
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blender I just want to make sure that
3:51
there's no shells going in
4:02
two
4:05
three and
4:07
four we're going to add in our
4:10
milk one and 1/2 cups you want to make
4:13
sure that it's lukewarm
4:21
milk we're going to add in salt if
4:24
you're using salted
4:27
butter you're going to use a/4 T
4:29
teaspoon of salt if you're using no salt
4:34
butter then you're going to add 3/4 of a
4:37
teaspoon of
4:39
salt I'm using regular butter which has
4:41
salt in it so I'm going to go in with
4:44
a/4 teaspoon of
4:51
salt we're going to place the lid
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on we're going to blend this for 1
4:56
minute
5:06
we're going to add our flour and the
5:07
melted
5:22
butter here we
5:24
go we're going to place our lid back on
5:32
we're going to combine that for 2
5:38
minutes okay I took it off the base
5:40
we're going to allow this to rest for
5:42
about 5 minutes we're going to preheat
5:44
our oven to
5:45
450° before you do that lower your rack
5:49
down to about one before the lowest
5:52
level there cuz these are going to rise
5:55
and you want to give them plenty of
5:56
space to do that so they don't burn on
5:59
the top or hit the top of your oven now
6:02
while that's preheating we're going to
6:03
go ahead and prepare our pans whatever
6:07
you're using if you're using the popover
6:08
pans or your muffin tins I melted a
6:12
little extra butter here I'm going to
6:14
get my pastry
6:22
brush now I'm using melted butter to
6:25
coat mine give it a nice buttery flavor
6:28
you can use non stick cooking spray and
6:30
spray all inside of there you want to
6:33
get all the way into the ridges down
6:34
there below you want these things to pop
6:40
out now I've got mine sitting on a
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baking tray
6:48
here that way the grease from the pans
6:50
don't go into your
6:52
oven make sure you get the ridges right
6:55
here the
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edge and coat all the way down to the
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the bottom we're almost preheated what
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I'm going to do is place this in the
7:05
oven for 2 minutes and then as it gets
7:08
up to temperature then these will be
7:10
ready to go just 2 minutes while it's
7:12
preheating if it's already preheated 2
7:14
minutes we just want to get these nice
7:16
and
7:19
hot all right we can see that they're
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sizzling which is what we
7:26
want leave your oven on to the 450
7:31
we're going to take our mixture here
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which rested for about five
7:35
minutes take a
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scoop just going to mix it up a little
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bit now we're going to fill each
7:45
one you want to come up very close to
7:48
the edge
7:54
there all right I'm going to take it
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fill the rest of them up we
8:02
go come over
8:07
here not quite to the top place them
8:10
back in the oven for 18
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minutes now when you do that do not open
8:18
the door anymore until the 18 minutes
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are over if you open up the door they
8:22
could deflate on you once the timer goes
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off we're going to lower the temperature
8:27
of the oven down to 350°
8:29
continue baking them for 10 minutes keep
8:33
an eye on them if they're getting too
8:36
dark you can put some foil over the top
8:40
all right make sure you have not opened
8:41
your oven yet okay my oven light went
8:44
out I had a flashlight and I'm looking
8:46
at them through the flashlight all right
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I'll be
8:51
back look at
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these 28 minutes and I did not open the
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oven door
8:59
take a pairing knife and you're just
9:01
going to stab right in the center and
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that'll deplete the air from inside of
9:06
it I'm going to pop these out grab a
9:09
spoon go up underneath of it pull them
9:13
out look at that look at the size of
9:17
that look at the tops of
9:22
them they smell so delicious was driving
9:27
my husband crazy
9:31
let's cut into it I got a serrated bread
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knife oh look at that yes it's steaming
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hot right now we're going to let this
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cool down a little bit I'm going to put
9:45
some butter and jam on it give it a try
9:48
for
9:54
you nice and crispy on the
9:57
outside buttery
10:00
that's the flavor you get from it nice
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and oh that texture on the inside is
10:05
nice and
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fluffy
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mhm it's got an eggy consistency to it
10:15
it's very delicious make sure you give
10:17
me a thumbs up on this one see y'all on
10:19
the next
10:22
episode bye
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