POPOVERS
(Adapted From America's Test Kitchen)
Servings: ( Six large popovers )
Ingredients:
1 1/4 Cups All Purpose Flour ( weight 6 3/4 ounces)
3/4 tsp table salt
1 1/2 Cups low fat milk, heated to 110-120 degrees ( approximately one minute in microwave)
3 Large Eggs ( room temperature)
Oil Spray ( I use canola oil spray)
Directions:
1. Adjust oven to the middle ( make sure you do this because the popovers are going to rise pretty high)
2. Preheat oven to 400 degrees
3. Whisk together flour and salt in a medium bowl or an 8 cup measuring bowl. Set aside
4. Whisk together eggs in a small bowl, set aside
5. Heat milk for 60 seconds in microwave, set aside
6. Add warmed milk and eggs to the flour mixture. Whisk by hand until smooth and most lumps are gone. Some lumps will remain and this is okay.
7. Spray popover pan with oil.
8. Distribute batter evenly in six cup popover pan.
9. Open oven quickly and set popover pan in the middle.
10. Bake until popovers are lofty and deep golden brown all over ( 40-45 minutes)
NOTES:
DO NOT OPEN OVEN TO CHECK ON THEM BEFORE 30 MINUTES OR THEY WILL NOT RISE. USE YOUR OVEN LIGHT TO MONITOR THE POPOVERS
I weigh the flour for a more accuracy.
Make sure that when you put the popovers in the oven to cook them, the oven is still at 400 degrees.
* Leftovers store well in a zip lock bag, room temperature for a couple days. To reheat them, put them directly on middle rack of 300 degrees for 5 minutes. They taste just as good as the day you made them!
