| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Popovers, Pies & past |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
tb |
Unsalted butter; melted |
| 1 |
c |
All-purpose flour |
INSTRUCTIONS
Butter a 6-cup popover or Texas-sized muffin pan.
In a medium bowl lightly wisk together the eggs and salt. Stir in the milk
and butter and beat in the flour until just blended. DO NOT OVERBEAT! Fill
each cup about half full using all the batter.
Place popovers in a cold oven, set the temperature to 425 degrees F and
bake for 20 minutes. Popovers should rise considerably during this time.
Reduce oven to 375 F and continue baking 10-15 minutes longer until
popovers are golden and crisp on the outside. Quickly pierce each popover
with a thin metal skewer or the tip of a small knife to release the steam.
Turn the oven off and leave in for 5-10 minutes more for further crisping.
Remove and serve at once.
Makes 6 popovers which are about 142 calories each.
Recipe by: Williams Sonoma 1994 Holiday Catalog
Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997
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