Saturday, May 15, 2010


Popovers are crispy on the outside and hollow on the inside.  They are best served fresh from the oven, but if you need to make ahead, they can be reheated in the oven for 15 minutes at 400 degrees.

3 large eggs
1 cup milk
3 Tbsp butter (melted)
1 cup flour
1/2 tsp salt

Preheat  oven to 375 degrees.  Grease muffin pan cups with melted butter or vegetable oil.

In medium bowl, with mixer at low speed, beat eggs until frothy; beat in milk and melted butter until blended.  Gradually beat in flour and salt.  Beat until smooth.

Pour about 1/3 cup batter into each prepared muffin cup (about half full).  Bake 50 minutes, then quickly cut a small slit in the top of each popover to let out steam; bake 10 minutes longer.  Immediately remove popovers from cups, loosening with spatula if necessary.  Serve hot.  Makes 8 medium or 12 small popovers.

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