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Ogden Nash said it best:
Let's call Yorkshire Pudding
A fortunate blunder:
It's a sort of Popover
That turned and popped under.
The Basic Popover Recipe
Ingredients:
4 T butter, melted
6 eggs, beaten
2 cups milk (whole)
2 cups all purpose flour
1 t salt
Directions:
Preheat oven to 425F
Grease the custard cups, ramekins or popover pan with butter, well
Preheat custard cups, ramekins or popover pan for 2 minutes
Spoon 1/2 t butter into 6 of the custard cups, ramekins or popover cups
Whisk together eggs and milk until frothy (see photo)
In a second bowl whisk together flour and salt, then add egg mixture
Mix batter very well until complete combined
Pour batter into cups, ramekins or popover cups until just about half full
Bake for EXACTLY 30 minutes and DO NOT PEEK!
Remove from oven and cool 10 minutes
Enjoy warm with Strawberry Butter
Chicago Metallic Popover Pan - You can also use a custard cup or ramekin |
Strawberry Butter
Ingredients:
1/2 Cup butter at room temperature
1/4 Cup strawberry preserves
Directions:
Mix both ingredients together with a fork, well
Pour into silicon ice tray and chill
serve with warm Popovers.
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