Makes 8 popovers
Giant airy puffs with hot crispy shells, just waiting to be buttered and eaten. Serve with a meal or salad. Bake at 425F for 40 minutes.
Ingredients
2 eggs
1 cup milk
1 tbsp. butter or margarine, melted
1 cup sifted all-purpose flour
½ tsp. salt
Instructions
Butter generously eight 5 ounce custard cups; place on a jellyroll pan. If you have cast-iron popover pans, heat in oven, then brush cups with melted butter before pouring in batter.
Beat eggs in a large bowl; add milk and butter or margarine. Beat until blended. Add Flour and salt. Beat until batter is quite smooth. Ladle into prepared cups; fill each cup about half full.
Bake in a hot oven, 425F for 35 minutes. Cut slit in side of each popover to allow steam to escape. Bake 5 minutes longer, or until popovers are deep brown and very crisp. Serve at once.
Charlotte
Giant airy puffs with hot crispy shells, just waiting to be buttered and eaten. Serve with a meal or salad. Bake at 425F for 40 minutes.
Ingredients
2 eggs
1 cup milk
1 tbsp. butter or margarine, melted
1 cup sifted all-purpose flour
½ tsp. salt
Instructions
Butter generously eight 5 ounce custard cups; place on a jellyroll pan. If you have cast-iron popover pans, heat in oven, then brush cups with melted butter before pouring in batter.
Beat eggs in a large bowl; add milk and butter or margarine. Beat until blended. Add Flour and salt. Beat until batter is quite smooth. Ladle into prepared cups; fill each cup about half full.
Bake in a hot oven, 425F for 35 minutes. Cut slit in side of each popover to allow steam to escape. Bake 5 minutes longer, or until popovers are deep brown and very crisp. Serve at once.
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