- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 279.2
- Total Fat: 9.5 g
- Cholesterol: 125.9 mg
- Sodium: 456.5 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 1.1 g
- Protein: 10.2 g
Perfect Popovers Cook's Country TVSubmitted by: MOMFAN
IntroductionTall popovers with a crisp exterior and custardy interior every single time. Tall popovers with a crisp exterior and custardy interior every single time.
Egg, fresh, 3 large
Milk, 1%, 2 cup, heated to 110 degrees
Butter, unsalted, 3 tbsp, melted and cooled slightly
*Flour, bread, 2 cup (see note)
Salt, 1 tsp
Granulated Sugar, 1 tsp
2. Combine flour, salt and sugar in large bowl. Whisk 3/4 of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for one hour. (Alternatively, batter can be refridgerated for one day. Bring to room temperature before proceeding with recipe.)
3. Whisk batter to recombine, then poor into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about ten minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool two minutes. Turn out popovers. Serve.
Make ahead: Once popovers have cooled completely, they can be stored at room temperature in ziplock bag for two days. To serve, adjust oven rack to middle position and heat over to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, five to eight minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMFAN.