Diana's Desserts - www.dianasdesserts.com

Mini Popovers

Servings: 12
Popovers are best right from the oven. Serve with butter, jam or other sweet or savory spreads. Serve them with roast beef or prime rib, and the popovers will soak up the luscious au jus gravy. The vanilla extract gives them a nice flavor, but is an optional ingredient. Purists enjoy their popovers with only salt added for seasoning. You be the judge!

1 1/4 cups flour
1/4 tsp. salt
3 large eggs
1 1/4 cups milk
2 tbsp. unsalted butter, cut into 12 even pieces
1 tbsp. unsalted butter, melted
1 tsp. vanilla extract (optional)

Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400°F (200°C). and set rack in middle of oven. Preheat popover pan in oven for 2 minutes. Blend flour, salt, eggs, milk and melted butter (and vanilla extract, if using) until misture 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.

Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300° and continue baking 20 minutes.

Makes: 12 mini popovers.

Source: Chicago Metallic
Date: March 16, 2003