Breakfast Popovers
Source of Recipe
net
List of Ingredients
Breakfast Popovers
12 popovers
6 large eggs
2 cups whole milk
2 cups all-purpose unbleached flour
4 tablespoons unsalted butter, melted, or vegetable oil
1/4 teaspoon salt
Nonstick cooking spray, butter or oil for greasing the muffin tins
In a medium sized bowl whisk the eggs , using a whisk or hand-held mixer, until foamy. Add the milk, flour, melted butter or oil, and salt. Beat until just smooth. Do not overmix. Cover and refrigerate 1 hour to overnight. (If you refrigerate overnight the batter will separate slightly by the morning, just give it a few good mixes and you’re good to go.)
Generously grease 12 muffin cups, ramekins or baba molds. If using individual molds place them on a baking sheet, making sure they are not touching. Pour batter into each cup until a little over 2/3 full.
Preheat oven to 375 degrees
Bake 30 minutes without opening the oven door. (I know, that heavenly smell makes it so tempting to peak. But no! Step away from the oven!) Then: Bake 10 to 15 minutes more until the popovers are firm and golden brown, piercing the sides of each popover to allow steam to escape during this last phase of baking.
Remove from the oven and let popovers cool briefly (4-5 minutes), again piercing each to allow the steam to escape. Remove from the molds by running a knife around the rim and inverting. Serve immediately while hot and puffy. (To reheat later, space popovers evenly on a baking sheet and bake in a preheated 375 degree F oven for about 5 minutes.)
Recipe
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