Good basic recipe. Lacks a little flavor, ut a good basic recipe that can be enhanced.
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.
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- Calories: 172
- Calories from fat: 41%
- Protein: 6.6g
- Fat: 7.9g
- Saturated fat: 4g
- Carbohydrate: 18g
- Fiber: 0.6g
- Sodium: 186mg
- Cholesterol: 122mg
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- About 1 tablespoon melted butter or margarine
- 1/4 teaspoon salt
- 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.
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