"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Popovers Recipe

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This recipe for Popovers, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Privot
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon salt
2 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

Directions:
Directions:
Preheat the oven to 425 degrees. Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat.

Beat eggs into milk until frothy (can be done in a blender). Add the salt and flour; beat about 1 minute or till large bubbles apear. Let sit 30-45 minutes at room temperature, then beat again.

15 minutes before the 2nd beating, preheat oven. Fill cups 1/2 full and place in hot oven.

Bake 30-35 minutes until the popovers are blown up and lightly brown.

Remove from oven and prick with knife to allow steam out. Eat warm with butter and jam.

Cheese popovers - add a few shakes of paprika or cayenne, plus 1/2 cup of grated cheese to batter.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
There are 3 secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they're in the oven!

 

 

 

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