I really like these popovers. My dear husband does not care for them. He'd rather have a hard crusty bread like the bread in the "Artisan Bread 5 Minutes a Day" book I just ordered.
These are so quick to stir up, I can put them in the oven while preparing the rest of a meal.
Popovers
1 Cup Flour (Whole Wheat Pastry Flour or White Flour)
3 Large Eggs
1 Cup Milk
1 Tablespoon butter, melted
1 Tablespoon butter for pan (approximately)
Mix together the flour, eggs, milk, and melted butter until nice and smooth. I use the food processor but you can also do it by hand.
Put a little bit of extra butter in each cup of the pan and put in the oven to melt.
When the butter in the pan is mostly melted, fill the cups about hallway full.
425 degrees for 20 minutes. Reduce heat to 325 for 15 - 20 minutes.
I use Wilton's large size muffin pan, but you can use a regular muffin pan or a popover pan.
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This bread provides some protein so you can serve these with a large salad and have a complete meal or you can also serve with "meat and potatoes" if that's what the rest of your household likes.
I'm a soup or salad person and like a nice bread or roll with them - I will have to try this. Thank you.
ReplyDeleteMmm . . . these look and sound delicious! Thank you for sharing the recipe!
ReplyDeleteThose look great, Mom! Are they the same ones you've made in the past? If so, I'll have to make these, as they were so good!
ReplyDeleteI think it's the same. One recipe I tried used a really hot oven and you had to be careful or they would burn on top, but most of the recipes use the hotter temp at the beginning, I guess to puff them up and then the lower temp to finish baking. We had them with fruit spread, but I've been having them with just butter or maple cream.
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