Prep time: 15 minutes
Cook time: 35 minutes
Popovers are a simple batter bread. They are baked in a very hot oven, which creates steam inside the batter. The steam makes the breads pop up. As the breads bake, the eggs in the batter form a solid structure around the steam pockets. This recipe is adapted from the American Egg Board.
1 cup milk
2 tablespoons melted butter or cooking oil
1 cup all-purpose flour
1/2 teaspoon salt
In a small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter until blended. Add flour and salt. Beat at low speed until smooth, about 3 minutes. Fill greased popover pans, muffin cups or 6-ounce custard cups half-full.
Bake in a preheated 425- degree oven until brown and firm, 30 to 35 minutes. (Resist peeking.) For crisper popovers, prick the side of each with a toothpick and bake about 3 to 6 minutes longer. Loosen edges with a narrow spatula or knife. Remove from pans or cups. Serve immediately after baking.
Per serving, using whole milk: 86 cal.; 3 g pro.; 9 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 61 mg chol.; 123 mg sod.; 0 fiber; 1 g sugar; 42 percent calories from fat.
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