Light and airy, these are best served hot out of the oven. Perfect as an accompaniment to roast beef, or when served simply with sweet butter.
3 tablespoons unsalted butter 1 cup whole milk 3 large eggs, room temperature 1 cup unbleached, all-purpose flour, sifted 1/2 teaspoon kosher salt softened butter or nonstick cooking spray for ramekins
Nutritional information per popover:
Calories 177 (47% from fat) • carb. 17g • pro. 6g • fat 9g • sat. fat 5g
• chol. 112mg • sod. 243mg • calc. 60mg • fiber 0g
1. Put the butter and milk in a small saucepan set over medium-low heat. Warm until butter has melted; remove and cool to room temperature. 2. Put the eggs in a medium to large mixing bowl. Add the cooled butter/milk mixture and whisk until homogeneous. Add the flour and salt and whisk until completely smooth. 3. Preheat oven on Convection Bake at 375°F with the rack in the lower position. Heavily butter, or coat with non-stick cooking spray, six 5-ounce ramekins. Evenly divide the batter among the ramekins. Put in the oven directly on the rack and bake for 40 minutes, or until very deeply browned and puffed. Remove from oven and carefully un-mold from ramekins. Serve immediately.