The best popovers
1 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Whole milk |
| 2 | Extra-large eggs | |
| 1 | tablespoon | Unsalted butter; melted |
| Vegetable oil spray | ||
Directions
Adjust oven rack to low position and heat oven to 450 degrees. Place enough empty muffin or popover tin in the oven to heat while making batter. Whisk flour and salt together in a medium bowl. In a 2-cup glass measuring cup, lightly whisk together milk, eggs and butter.
Pour wet ingredients into dry ingredients all at once; whisk until just blended. Pour batter into measuring cup for easy pouring. Remove hot pans drom oven; lightly coat with vegetable oil spray. Fill each cup half full with batter. Bake without opening oven door for 20 minutes. Lower heat to 350 degrees and continue to bake until popovers are rich brown in colour, 15 to 20 minutes longer. Serve warm Nutritional info per serving: 72 cal; 3g pro, 9g carb, 3g fat (33%) Source: Cook's Illustrated Magazine Miami Herald 12/21/95