| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Eggs |
| 1 1/4 |
c |
Milk |
| 1 |
tb |
Butter; melted |
| 2 |
tb |
Butter; cut into 6 even pieces |
INSTRUCTIONS
From: "Lois C. Miller" <lmiller@slonet.org>
Date: Thu, 16 Feb 1995 16:03:05 GMT
Oil popover pan. Preheat oven to 400 and set rack in middle of oven.
Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk
and melted butter until the mixture is the consistency of heavy cream,
about 1 to 2 minutes. Place 1 small piece of butter in each cup and place
pans back in the oven until butter is bubbly - about 1 minute. Fill each
cup half-full with batter and bake about 20 minutes. Reduce temperature to
300=A1 and continue baking 20 minutes. Makes 6 popovers. NOTES:
Popover batter can be mixed in a food processor, blender, electric mixer or
hand mixer.
The batter can be made ahead of time and stored in the refrigerator. It
should be used at room temperature.
Popovers are best right from the oven. Serve with butter, jams or other
sweet or savory spreads.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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