recipes
Popovers
Yield: 6 popovers
Popovers
Yield: 6 popovers
Light and airy, these are best served hot out of the oven.
Nutritional information per popover:Calories 183 (46% from fat)
carb. 17g
pro. 7g
fat 9g
sat. fat 5g
chol. 128mg
sod. 146mg calc. 60mg
fiber 1g
carb. 17g
pro. 7g
fat 9g
sat. fat 5g
chol. 128mg
sod. 146mg calc. 60mg
fiber 1g
Ingredients
- softened butter for greasing the pan
- 3tablespoons unsalted butter
- 1cup whole milk
- 3large eggs, room temperature
- 1cup unbleached,
- all-purpose flour, sifted
- ½teaspoon kosher salt
Preparation
- 1. Put the 3 tablespoons of butter and milk in a small saucepan set over medium-low heat. Warm until butter has melted; remove and cool to room temperature.
- 2. Insert the chopping blade into the work bowl of the food processor. Add the eggs, flour, cooled milk/ butter mixture, and salt and process on High until completely smooth, about 20 to 30 seconds. Transfer to a large measuring cup and allow to rest at room temperature for about 30 to 45 minutes.
- 3. Preheat oven to 425°F (use convection bake, if available). Heavily butter or coat with nonstick cooking spray two 6-cup popover pans or twelve, 5-ounce ramekins or muffin cups and place on two baking sheets. Fill each cup/ramekin with about ¹⁄³ cup of batter. Place in oven and bake for 30 minutes, or until nicely and evenly browned. Remove from oven and carefully remove popovers from cups/ ramekins. Serve immediately.
- Note: Popovers are easily adaptable. You can make them cheesy (stir ¼ cup finely shredded cheese into the batter), herby (1½ teaspoons of herbes de Provence or 2 tablespoons of fresh chives), or sweet (once out of oven, brush with melted butter and sprinkle with cinnamon sugar).
