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Popovers

Preparation Time: 10 minutes plus 30 minutes for batter to rest
Yield: 5 popovers

Courtesy of Cooking Club of America
For best results, do not open the oven during the first 35 minutes of baking time.
Constant, even heat is necessary for these popovers to rise to their full height.

Ingredients

  • 1 cup whole milk
  • 1/4 tsp salt
  • 1 med egg
  • 2 med egg whites
  • 1 tbsp butter, melted
  • 1 cup all-purpose flour

    Oil Coating

  • 1 C Flour
  • 2 C Oil

    • Strawberry Butter
  • 2 lbs butter
  • 2 C strawberry puree
  • 1/8 C sugar

    in mixer whip butter untill fluffy, add puree and sugar to butter

    Pumkin Butter

  • 2 lbs butter
  • 1 C Pumpkin puree
  • 1/8 C sugar
  • 1/2 C honey
  • 1 T pumpkin spice

    in mixer whip butter untill fluffy, add puree with honey, spice and sugar to butter

    E N J O Y
    Instructions

    1. In large bowl, combine milk, salt, egg and egg whites; mix with wire whisk until combined. Whisk in melted butter. Add flour; whisk just until smooth. Do not overbeat. Let batter rest 30 minutes.

    2. Meanwhile, place oven rack in lower third of oven; heat to 325°F. Coat 5 cups in popover pan with oil coating. Pour batter into oiled cups. 3/4 way full

    3. Place on rack in lower third of oven; immediately increase oven temperature to 425°F. Bake 20 minutes.

    4. Reduce oven temperature to 325°F.; bake an additional 20 minutes or until golden brown and firm. Make 1-inch slit in side of each popover with sharp knife; bake an additional 5 minutes. Serve warm.

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