January 24th, 2004
|sabrarosa||09:17 pm - Popovers|
2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
Makes 6 large or 9 medium popovers.
Current Mood: drunk
We made parmesan popovers in my baking class yesterday. Quite yummy!
|Date:||January 28th, 2004 12:21 pm (UTC)|| |
I bet! I'll have to try that!
This makes 48 popovers, but you can scale it down if you like:
17 oz eggs (about 10 large)
2 pints milk
1/2 oz salt
2 oz melted butter
16 oz bread flour
8 oz good grated parmesan cheese
Beat eggs, milk and salt. Add flour butter and cheese. Mix well. Pour into well greased muffin tins about half full. Bake at 425 about 30 min.
|Date:||January 29th, 2004 06:50 pm (UTC)|| |
Thank you. I'll give it a try this weekend!