Breads
Popovers
Makes 6
Popovers
Makes 6
Pair this easy side dish with our rib roast and substitute the butter with the roast’s fat drippings. Makes 6 popovers
Nutritional analysis per serving: 124 Calories (28% from fat)
carb. 16g
pro. 6g
fat 4g
sat. fat 2g
chol. 76mg
sod. 170mg
calc. 104mg
fiber 0g
carb. 16g
pro. 6g
fat 4g
sat. fat 2g
chol. 76mg
sod. 170mg
calc. 104mg
fiber 0g
Ingredients
- ¾ cup unbleached, all-purpose flour
- ¾ cup evaporated fat-free milk, or reduced fat milk
- 2 large eggs
- 1 tablespoon butter, melted (may substitute with fat from rib roast)
- ½ teaspoon of salt
Preparation
- Place all ingredients into a medium sized bowl. Using a Cuisinart® Hand Mixer, mix on low for about 10 seconds. Increase the speed to high and beat until the batter is smooth. Cover; let sit for 30 to 40 minutes.
- Preheat the Cuisinart® Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position “A”. Preheat stone for at least 30 minutes.
- Heavily butter, or coat with non-stick cooking spray, six 5-ounce ramekins. Fill each ramekin with about ⅓-cup of batter.
- Place in the oven directly on the stone and bake for 30 minutes.
- Lower the heat to 350° and bake an additional 20 minutes.
- Remove from oven and carefully un-mold from ramekins. Serve immediately.
