| PATTY’S POPOVERS Position oven rack in lower half of oven and preheat to 400 F. Recipe requires one 6 cup muffin pan or four 4” ceramic crocks. 4 eggs 1 cup whole milk - if you use 2% add another teaspoon of butter 1 cup white flour 1 teaspoon salt 2 tablespoons melted butter Grease heavily (do not skimp on this step) metal muffin pans or 4” ceramic crocks with butter. Put the buttered pans or crocks into the oven to preheat. Individual crocks should always be placed on a metal baking sheet to help prevent slop over. Lightly whisk eggs and milk. Add flour, salt and melted butter then whisk again. There will be lumps. Let batter sit for five minutes then lightly whisk a few seconds more. This usually takes 3 to 4 times to get out all the lumps. When all the lumps are absorbed, fill sizzling hot pans or crocks ¾ of the way full of batter. Bake for 40-45 minutes or until golden brown. Popovers deflate quickly so be sure to serve immediately with butter, jam or creamed chipped beef. |
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