Classic Popovers

Classic Popovers Recipe
James Carrier
Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.

Yield:

Makes 6 popovers

Recipe from

Sunset

Nutritional Information

Calories 172
Caloriesfromfat 41 %
Protein 6.6 g
Fat 7.9 g
Satfat 4 g
Carbohydrate 18 g
Fiber 0.6 g
Sodium 186 mg
Cholesterol 122 mg

Ingredients

3 large eggs
1 cup all-purpose flour
1 cup milk
About 1 tablespoon melted butter or margarine
1/4 teaspoon salt

Preparation

1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.

2. Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan.

3. Bake popovers in a 375° regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.

Nutritional analysis per popover.

Note:

February 2002
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