| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads &, Rolls |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Shortening or nonstick spray coating |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
tb |
Cooking oil |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Using 1/2 tsp of shortening for each cup, grease the bottom and sides of
six 6-oz custard cups or the cups of a popover pan. Or, spray cups with the
nonstick coating. Place the custard cups on a 15x10x1-inch baking pan. Set
pan aside.
In a medium mixing bowl use a wire whisk or rotary beater to beat eggs,
milk, and cooking oil together till combine. Add flour and salt. Beat till
smooth.
Fill the prepared cups half full with batter. Bake in a 400F oven about 40
minutes or till done.
Immediately after removing popovers from the oven, use the tines of a fork
to prick each popover to let the steam escape. Turn off the oven. For
crisper popovers, return the popovers to the oven for 5 to 10 minutes or
till desired crispness is reached. Remove popovers from cups and serve
immediately.
Recipe by: Old-Fashioned Home Baking
Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Nov 22, 1997
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