Wednesday, June 09, 2004
Popovers
1 cup sifted all-purpose flour
½ teaspoon salt
2 large eggs
1 cup milk
Melted butter for brushing the popover pan
Sift the flour and the salt together into a bowl. In another bowl, whisk together the eggs and the milk. Add the milk mixture to the flour mixture and stir until smooth. Preheat oven to 450°F., heat a muffin pan (9 to 12 muffins) or nine 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more until they’re golden brown and crisp. Brush remaining butter lightly on the popovers as soon as you take them out of the oven. Serve with preserves – expect no leftovers.
Makes 9 popovers.
½ teaspoon salt
2 large eggs
1 cup milk
Melted butter for brushing the popover pan
Sift the flour and the salt together into a bowl. In another bowl, whisk together the eggs and the milk. Add the milk mixture to the flour mixture and stir until smooth. Preheat oven to 450°F., heat a muffin pan (9 to 12 muffins) or nine 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more until they’re golden brown and crisp. Brush remaining butter lightly on the popovers as soon as you take them out of the oven. Serve with preserves – expect no leftovers.
Makes 9 popovers.
