Sunday, September 16, 2007
1 cup skim milk
1 Tablespoon butter, melted
1 cup minus 2 Tablespoon flour
1/2 teaspoon salt
1. Preheat oven to 375°F. Generously oil up 10 cups in a 12 cup muffin tin and add the greased tin to the oven to get hot.
2. Meanwhile, whisk the eggs, milk and melted butter together. Add in flour and salt and whisk until combined but still slightly lumpy. Remove hot muffin tray from oven and pour batter in each cup halfway. Bake in the oven for about 25-30 minutes until the tops are golden brown and puffy. Remove from oven and serve.
Popover Tips "I should have used these"
Bake 30 minutes without opening the oven door. (I know, that heavenly smell makes it so tempting to peak. But no! Step away from the oven!) Then: Bake 10 to 15 minutes more until the popovers are firm and golden brown, piercing the sides of each popover to allow steam to escape during this last phase of baking.
Remove from the oven and let popovers cool briefly (4-5 minutes), again piercing each to allow the steam to escape. Remove from the molds by running a knife around the rim and inverting. Serve immediately while hot and puffy. (To reheat later, space popovers evenly on a baking sheet and bake in a preheated 375 degree F oven for about 5 minutes.)