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Classic Popovers





Yields
Makes 6 popovers

Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.

Classic Popovers




James Carrier
 3 large eggs
 1 cup all-purpose flour
 1 cup milk
  About 1 tablespoon melted butter or margarine
 1/4 teaspoon salt
Step 1
1

In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.

Step 2
2

Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan.

Step 3
3

Bake popovers in a 375° regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.

Step 4
4

Nutritional analysis per popover.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 172Calories from Fat 41
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 4g20%
Cholesterol 122mg41%
Sodium 186mg8%
Total Carbohydrate 18g6%

Dietary Fiber 0.6g3%
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.