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Popovers

Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Makes: 12 popovers

What You Need

3	EGGS
1	cup milk
2	Tbsp. butter, melted
1	cup all-purpose flour
1/2	tsp. salt

Here’s How

HEAT oven to 425°F. BEAT eggs in mixer bowl on medium speed until foamy. BEAT IN milk and butter. Reduce speed to low. ADD flour and salt; beat until smooth, about 3 minutes.
FILL 12 greased popover pan cups 1/2 full with batter. BAKE in 425°F oven until puffed, well browned and firm, 35 to 40 minutes.
For crisper popovers, PIERCE side of each popover with tip of knife and bake 3 to 6 minutes longer. LOOSEN edges with knife, if necessary. SERVE immediately.

Enjoy

HERBED POPOVERS: Add 1/2 tsp. each dried basil leaves, dill weed and dried thyme leaves to batter when adding flour.
SWEET POPOVERS: Add a spice or grated citrus peel to batter. Serve with preserves or honey.

Insider Info

Don't have a popover pan? A muffin pan or 6-oz. custard cups can be substituted for a popover pan. Place custard cups on a baking sheet.
Steam makes popovers rise during baking, but it will also make them soggy inside if not released. Piercing popovers when they are almost done allows the steam to escape. A few more minutes in the oven helps crisp them up. Pierce the side or top with tip of a thin knife or wooden pick.

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Nutrition Information

Per Serving

calories: 83
total fat: 4g
saturated fat: 2g
polyunsaturated fat: 0g
monounsaturated fat: 1g
cholesterol: 60mg
sodium: 123mg
carbohydrates: 9g
dietary fiber: 0g
protein: 3g
vitamin A: 158.4IU
vitamin D: 13.1IU
folate: 26.0mcg
calcium: 32.6mg
iron: .7mg
choline: 36.2mg

vitamin C: .0mg
vitamin E: .3IU
trans fat: 0g
sugars: 1g
potassium: 59.0mg
magnesium: 6.1mg
selenium: 8.0mcg
phosphorus: 54.8mg
vitamin B12: .3mcg
vitamin K: .3mcg
vitamin B6: .0mg
copper: .0mg
vitamin B1 - thiamin: .1mg
manganese: .1mg
zinc: .3mg
vitamin B2 - riboflavin: .1mg
vitamin B3 - niacin: .6mg
omega 3: .0g
omega 6: .3g