Popovers

Yield: 6 popovers

       softened butter for greasing the pan
3     tablespoons unsalted butter
1     cup whole milk
3     large eggs, room temperature
1     cup unbleached,
       all-purpose flour, sifted
½    teaspoon kosher salt

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

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).