See Also: Muffins, Pastries, Scones
Popovers
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 cup milk
1 tablespoon melted butter
1 cup all-purpose unbleached flour
1/4 teaspoon salt
2 eggs
soft butter or olive oil, for greasing the pan
sprinklings of flour
Preheat oven to 450 degrees. In batter bowl, beat the milk, butter, flour and salt just until smooth. Add, one at a time, each egg and beat well. The batter should be no heavier than whipping cream. Butter or oil the popover pan lightly, and sprinkle with flour. This gives the popover something to cling to. Fill the prepared openings just 3/4 full. Bake at once for 15 minutes. Without peeking into the oven, lower the heat to 350 degrees and bake 20 minutes longer. To test for doneness, remove a popover to be sure the side walls are firm. If not cooked long enough, the popovers will collapse. After removing all of them from the oven, you can insert the point of a sharp paring knife gently into each popover to allow the steam to escape.
Recipe created 1995-09-11.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.