Popover II Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups flour
2 cups milk
2 eggs
1/2 tsp salt
2 tsp vegetable oil/fat
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Directions: |
Directions:1. Beat the eggs slightly.
2. Sift the flour and salt and add alternately with milk.
3. Add the melted fat.
4. Beat with egg-beater until smooth and full of bubbles.
5. Fill hot, greased muffin pans two-thirds full.
6. Bake 30 mins at 450 F and 15 mins at 350F.
*These temps are too hot for my regular muffin tins, and are perhaps better suited for the larger proper popover tins. I regularly pull out my popovers at a fraction of these times – but to each their own popover!
Makes 9-12 popovers - depending on size of muffin tins! |
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Personal
Notes: |
Personal
Notes: "Here is Betty’s second popover version. I've discovered that the key to popovers is to let the mixture stand at room temperature for as long as is safely possible so that it can thin out and come to a common temperature before baking. Even preparing the mixture the day before, leaving it in the fridge, and then bringing it out to reach room temperature before baking works well. " - Janine
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