Yield: 6 Servings
|1 tablespoon||Butter; melted|
|2 tablespoons||Butter; cut into 6 even pieces|
From: "Lois C. Miller" <lmiller@...> 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .