Popovers from Cook's Illustrated Annual Edition 2021 (page 15) by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 25, 2021

    As promised, this recipe made delicious, nicely puffed popovers that were crisp on the outside and tender inside. I used the bread flour I usually use for making pizza crusts (King Arthur organic). That plus the leaner batter and higher level of salt than my usual recipe resulted in a flavor that reminded me a bit of pizza crust. I baked these in the ceramic custard cups I usually use for popovers, greased with a light coating of vegetable oil instead of the vegetable oil spray specified in the recipe. Don't do what I did! The popover bottoms stuck fast to the cups and couldn't be pried out. We ended up ripping off the tops and leaving the bottoms behind. It was fun to try this streamlined recipe, but I'll continue to use my old recipe which has always been reliable, if a bit fussier, and has a more buttery flavor we prefer.

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