Ingredients:
1 1/4 cups all-purpose flour
1/4 tsp. salt
3 large eggs
1 1/4 cups milk
2 tbsp. unsalted butter, cut into 6 even pieces (or 12 pieces, if making 12 mini popovers)
1 tbsp. unsalted butter, melted
Instructions:
1. Oil, butter or spray (with nonstick vegetable oil spray) a 6-cup regular size or a 12-cup mini popover or muffin pan. Preheat oven to 400°F (200°C) and set rack in middle of oven.
2. Place popover pan on rack in preheated oven for 2 minutes.
3. While popover pan is preheating, blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.
4. Place 1 small piece of butter in each cup of popover pan and place pan back in preheated oven until butter is bubbly, about 1 minute.
5. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300°F (150°C) and continue baking 20 minutes.
Makes 6 regular size or 12 mini popovers.
Flavor Variations:
If desired, herbs, such as finely chopped fresh rosemary or fresh Italian flat-leaf parsely can be added to the batter for an herb-flavored popover. For six large or 12 mini popovers, use a combination of 1 1/2 tablespoons fresh rosemary, and 1 teaspoon Italian flat-leaf parsely. Add to popover batter.
Also, crumbled blue cheese (Roquefort, or other strong flavored cheese) can be added to this recipe. Place a scant 1/2 teaspoon of crumbled cheese in each popover (or muffin) cup, then add the popover batter to each cup and cook per above instructions.
Tip:
Popovers are best eaten right from the oven. Serve with butter, jam or other sweet or savory spreads if not serving with a traditional "British" style dinner.
Photograph taken by Diana Baker Woodall© 2004
Source: DianasDesserts.com
Date: October 28, 2003