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Mix: 1-1/4 cups all-purpose flour 1/2 t. salt
Gradually Beat in: |
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1. Mix flour and salt together in a medium bowl. Then make a well in the center.
2. Pour eggs and 1/2 cup milk into the well. Gradually work in the flour, whisking until it's smooth. 3. Whisk in the remaining milk. Then cover the bowl with plastic wrap and refrigerate for 30 minutes. 4. Heat oven to 450°. Preheat popover pan for 10 mins. When hot, brush cups with softened butter. 5. Fill cups 2/3 full. Bake at 450° for 15 minutes. Reduce heat to 350°, and bake for 10-15 mins. longer. 6. When done, popovers are brown and crusty outside. The insides are soft, moist and nearly hollow. Pans: Popovers can be made in glass custard cups or similar, but a heavy metal popover pan heats up and retains heat longer than glass. And for the "popped-over" shape, these pans are just right - deeper than they are wide. Cheese Popovers: Try a cheese popover by adding cheese after the milk in Step 3. Stir in 1/2 cup freshly shredded Parmesan and a dash of cayenne. Refrigerate and continue with Step 4. |