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3 eggs, room temperature
1 1/4 cups milk, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1.*Heat oven to 450°F. Generously grease 10 popover cups or 6-oz. custard cups.* In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk; blend well.
2.*Add flour and salt; beat with eggbeater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full.
3.*Bake at 450°F. for 15 minutes. (Do not open oven.) Reduce oven temperature to 350°F.; bake an additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.
Tip: *Greased standard muffin pans can be substituted for the popover cups. Fill alternating greased cups with batter to prevent sides of popovers from touching.
High Altitude (above 3500 feet): Increase flour to 1 1/4 cups plus 2 tablespoons. Bake at 450°F. for 15 minutes. Reduce oven temperature to 350°F.; bake an additional 20 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1 Popover * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 65 mg 22% * Sodium: 90 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
Variation
Dill-Parmesan Popovers: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed with flour.
1 1/4 cups milk, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1.*Heat oven to 450°F. Generously grease 10 popover cups or 6-oz. custard cups.* In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk; blend well.
2.*Add flour and salt; beat with eggbeater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full.
3.*Bake at 450°F. for 15 minutes. (Do not open oven.) Reduce oven temperature to 350°F.; bake an additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.
Tip: *Greased standard muffin pans can be substituted for the popover cups. Fill alternating greased cups with batter to prevent sides of popovers from touching.
High Altitude (above 3500 feet): Increase flour to 1 1/4 cups plus 2 tablespoons. Bake at 450°F. for 15 minutes. Reduce oven temperature to 350°F.; bake an additional 20 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1 Popover * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 65 mg 22% * Sodium: 90 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
Variation
Dill-Parmesan Popovers: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed with flour.
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