Popovers
Yield: 6 popovers
These rolls bake up tall, golden, and airy with crisp edges and soft centers, using only 4 simple ingredients and an easy, foolproof method!
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- ½ teaspoon salt
Instructions
- Preheat oven to 450°F. Spray a 6-cup popover pan (or six 6-ounce custard cups or ramekins, or a standard 12-cup muffin pan) with cooking spray. Take care to spray the cups and the area between the cups. Set aside.
- In a medium bowl, whisk eggs slightly. Whisk in remaining ingredients just until smooth, taking care to not over mix. Mixture will be very thin and pourable, somewhat like heavy cream.
- Divide dough mixture between cups of popover pan (about halfway full for each cup). Bake 20 minutes without peeking. It's very important to keep the oven door shut and the heat inside.
- Then decrease oven temperature to 350°F and bake 16 to 20 minutes longer, until popovers are a deep golden brown. Immediately remove popovers from cups and, with a sharp knife tip, cut a small slit into each of the tops to release some of the steam and prevent sogginess. Serve immediately.
Notes
Adapted from Betty Crocker’s 40th Anniversary Edition Cookbook, the same as my mom makes.
Nutrition Information:
Serving: 1 Calories: 124kcal Carbohydrates: 18g Protein: 6g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 67mg Sodium: 233mg Potassium: 106mg Fiber: 1g Sugar: 2g Vitamin A: 156IU Calcium: 63mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.