| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | ts | Sugar (optional) |
| 1 | tb | Butter or margarine; melted and cooled, or salad oil |
| 1 | c | Milk |
| 2 | Eggs |
INSTRUCTIONS
This is a recipe that is from a Sunset cookbook It says "These fragile shells are nothing but crisp golden crusts and tasty air. The egg batter puffs as it bakes, forming hollow that you can fill with butter or preserves, or something creamy and savory. For all their smashing good looks, popovers are easy to make. Measure the few ingredients accurately and avoid overbeating the batter, or the popovers won't rise as high. Once they're in the oven, resist the temptation to peek. Popovers will collapse if a draft of air reaches them just as they're swelling above the cup. You can bake popovers in your choice of containers: lightweight metal muffin pans; dark, heavy cast-iron popover pans; or ovenproof glass custard cups". Preheat oven (see temperature below). Grease containers. In a bowl, stir together flour, salt, and sugar (if used) until thoroughly blended. Add butter, milk, and eggs. With an electric mixer, beat until very smooth (about 2-1/2 minutes), scraping bowl frequently with a rubber spatula. Pour into greased containers, filling each about half full. In ovenproof cups of 1/3 cup size, batter will yield 12 popovers; 1/2 cup size, 10 popovers; 6 oz. size, 6 or 7 popovers. For a richly browned shell with fairly moist interior, bake on center rack in a preheated 400 degree oven for about 40 minutes or until well browned and firm to touch. For a lighter colored popover, drier inside, bake in a preheated 375 degree oven for 50 to 55 minutes. Remove from pans and serve hot. Posted to EAT-L Digest by Elise Smith <epksmith@SONIC.NET> on Nov 23, 1997
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