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Popovers Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs, at room temperature
1 1/2 c. whole milk or half-and-half, at room temperature
1 T. unsalted butter, melted and cooled slightly; more butter for serving
1 T. Dijon mustard
6 oz (1 1/4 c) all-purpose flour
1/2 t. cayenne pepper
Pan spray
Directions:
Directions:
Place oven rack on middle rung and slide one 12-cup muffin tin or 2 popover pans onto rack. Heat oven to 450º F. In a blender, combine the eggs, milk, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt and cayenne and blend until just combined.
Once the oven is hot, moving quickly, remove the pans from the oven, and lightly grease them with pan spray. Pour the batter evenly into the heated tins (fill each cup one-half to 2/3 full) and immediately slide the pans back into the oven.
DO NOT OPEN THE DOOR until the popovers are puffed and well browned, about 25 minutes. If you like drier popovers, turn the oven off after 25 min. and let the popovers sit there a few more minutes. Pierce each popover with the tip of a knife to let the steam escape. This will keep the exterior crisp and the interior moist, and prevent the popover from collapsing. Gently tip the pan onto a rack and let the popovers tumble out. Serve immediately with lots of butts.
Number Of Servings:
Number Of Servings:
12 popovers

 

 

 

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