Popovers

April 10, 2017

• 2 cups whole milk
• 4 tbls melted butter
• 4 large eggs
• 1 ½ teaspoons salt
• 2 cups all-purpose flour

Preheat the oven to 375˚ and position a rack in the bottom third. Preheat popover pan – it must be very hot when you fill with batter.

Heat the milk and butter in a saucepan until the butter melts – don’t boil. Use food processor or blender to combine the eggs, salt, warm milk/butter then flour until smooth.

Take the popover pan from the oven, spray with nonstick cooking spray. Fill with batter bout ⅔ full.

Bake until double puffed and deep golden brown, about 40 minutes. Don’t open the oven door during baking – they collapse.

For savory/cheesy popovers, add one of the following:

• ½ teaspoon freshly ground black pepper and cubed Gruyère cheese
• ½ teaspoon crushed rosemary and shredded Swiss
• ½ teaspoon oregano and grated Asiago