| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Breads, Ethnic |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 |
c |
Milk |
| 6 |
tb |
Margarine |
| 2 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
ALT 1 C FLOUR 45-50 MIN |
INSTRUCTIONS
DIRECTIONS -- BREAK EGGS INTO MIXER BOWL. BEAT UNTIL FROTHY. BEAT IN MILK
AND BUTTER. SLOWLY BEAT IN FLOUR AND SALT. BATTER SHOULD BE LIGHT, BUT NOT
FOAMY. (IF BATTER BECOMES LUMPY, STRAIN IT). PREHEAT OVEN TO 400 DEGREES
GENEROUSLY OIL CUSTARD CUPS ( 6 OR 4 0Z SIZE) OR POPOVER PANS, FILLING EACH
TO 1/2" FROM TOP. ARRANGE INDIVIDUAL CUPS ON COOKIE SHEET FOR EASIER HAND
LING. PLACE IN PREHEATED OVEN 45-60 MIN. WELL DONE. WHEN DONE, CUT 2 SMALL
SLITS IN TOP TO RELEASE STEAM. BAKE ANOTHER 5 MIN. SMALL BATCH 3 EGGS 1 C
MILK 3 T BUTTER
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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