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Title: Perfect Popovers
Categories: Bread
Yield: 10 Popovers
| 3 | Eggs, room temperature | |
| 1 1/4 | c | Milk, room temperature |
| 1 1/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
Heat oven to 450 degrees. Generously grease 10 popovers cups or 6 oz. custard cups. In small bowl, beat eggs with rotary beater until lemon-colored and foamy. Add milk; blend well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat with rotary beater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full. Bake for 15 minutes. DO NOT OPEN OVEN!!! Reduce heat to 350 F.; bake and additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan. Serve warm.
Tip: Standard muffin pans can be used. Grease and fill every other cup to prevent sides of popovers from touching.
Above 3500 feet; Increase flour to 1 1/4 cups plus 2 tbsps. Bake at 450 F. for 15 minutes. DO NOT OPEN OVEN. Reduce oven to 350 F.; bake and additional 20 to 30 minutes.
Nutritional Info: 1 Popover; Cal.-90, Protein-5 gr., Carbo.-14 gr., Fat-2 gr., Chol.-66 mg., Sodium-90 mg.
Dietary Exchanges: 1 Starch, 1/2 Fat
: From : Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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