The Proud Popover's Popovers
2 1/2 cups milk
5 large eggs
1/2 teaspoon salt
2 1/2 cups flour
Preheat oven to 400 degrees.
Combine the milk, eggs and salt in a bowl and whip by hand with a wire whisk. Slowly add the flour, stirring until batter is the consistency of pancake batter.
Spray a 12-muffin pan with low-water-content oil. Fill the tins to the top with the batter.
Bake 30 minutes in preheated oven. Reduce oven heat if the popovers being to brown before the bottoms are firm. Serve hot from the oven with plenty of butter and honey.
Note: It is important to mix the batter by hand, taking care not to overbeat.
5 large eggs
1/2 teaspoon salt
2 1/2 cups flour
Preheat oven to 400 degrees.
Combine the milk, eggs and salt in a bowl and whip by hand with a wire whisk. Slowly add the flour, stirring until batter is the consistency of pancake batter.
Spray a 12-muffin pan with low-water-content oil. Fill the tins to the top with the batter.
Bake 30 minutes in preheated oven. Reduce oven heat if the popovers being to brown before the bottoms are firm. Serve hot from the oven with plenty of butter and honey.
Note: It is important to mix the batter by hand, taking care not to overbeat.
I'm delighted to find this recipe! When my husband and I were newlyweds (1980) we were so impressed by The Proud Popover's popovers, we started our own tradition of baking popovers every Christmas morning. Through the years, I have tried many recipes and popover pans. They are always delicious, especially when slathered with butter and honey, but I have never been able to replicate the amazing ones we had at The Proud Popover. I will try this recipe and hope to recapture that awesome experience.
ReplyDeleteThanks much!
Jennifer