I don't know why I always thought popovers were an intimidating thing to make. I think I associated them with soufflés, to be treated very gently, due to the care you take when they're in the oven. The only care you take with popovers in the oven is don't open it! It's the steam in the oven that creates the lightness and airiness, opening the oven to check on them releases the steam and collapses the popovers.
Another thing to remember--take your eggs and milk out 1-2 hours prior, they need to be at room temperature.
Nothing intimidating about these popovers!
1 c. flour
3/4 t. salt
2 eggs (room temp.)
1 1/4 whole milk (room temp.)
1 T. melted butter, plus additional for greasing the molds
Preheat oven to 450°. Liberally grease a standard 12 muffin tin and place in the oven to heat while you prepare the batter.
In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk and melted butter. Incorporate wet ingredients into dry ingredients and mix together. Fill each hole in the muffin tin 2/3 - 3/4 full. Bake for 12 minutes and then reduce the temperature to 350°. Bake an additional 15 min., until they develop a nice brown color. Remember, don't open the oven door while they're baking or they may deflate!
Makes 12 popovers.
No comments:
Post a Comment