Thursday, January 13, 2011

Popovers


With popovers you can make any occasion special.  When I serve soup or something else my kids find equally dreadful, I make up a batch of popovers and everyone is happy.

Contrary to popular opinion, popovers are simple to make. You just need a hot oven (425 degrees) and a bunch of eggs.  Check, check?  Let's do it.

Popovers
(from Baking With Julia --video)
makes about 7-8 large

1 1/2 cups flour (use Cup4Cup for a gluten-free version)
1 1/2 cups milk
1 tsp salt
3 eggs
3 Tblsp melted butter

Preheat oven to 425 degrees, rack in the middle position.  Grease large muffin tins with Pam or another kind of cooking spray.

Put all ingredients in a blender and combine well, scraping down the sides.

Fill each muffin cup 3/4 full.  Bake about 25 minutes or until puffed and dark golden brown.  (Don't open the oven until they look done.)

Remove muffin tin to a wire rack.  Pierce the top of each popover with a sharp knife to release the steam.

Serve with butter and jam.

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