I think it's pretty incredible how many results you can get from combining milk, eggs and flour. POPOVERS are my favorite.
yields 6 large or 12 small
2 large eggs, at room tempature
1 cup 2% milk, at room tempature
1 tbsp butter
1 cup flour
1 tsp salt
avocado oil for the tins
First embrase yourself for their amazingness, but it is important that all steps are followed. It's honestly the science behind the ratio of wet to dry ingredience and the temperature that makes them amazing.
1. Make sure your eggs are at room temperature.
2. Put a few drops of avocado oil in each tin and with a pastry brush (or your fingers) brush the oil around each of the tins.
3. Place your popover pan in the over and turn the oven on to 425. You want that oil hot.
4. While your oven and pan are heating up you will mix your batter. First crack your eggs in a bowl, add the salt to the eggs and give it a light whisk.
5. melt the butter in a pan and if your milk is not at room temperature add the milk to the melted butter to bring it to room temperature (do not bring it to a boil).
6. Add the melted butter and milk to the eggs and give it a little whisk.
7. Add sifted flour to the egg mixture and stir to combine. Do not over mix (it's like a pancake batter).
8. Let the batter sit until your popover pans are hot.
9. When your pan is hot, be ready to work fast. Take them out of the over and pour the batter about 1/2 way filling the tins. You should hear the oil sizzle.
10. Put the pan back in the over and bake at 425 for 10 minutes. Reduce the tempature to 400 and continue baking for 30 minutes.
11. The results should be golden colour and and if you tap it, it sounds hollow.
12. Remove the popovers from the pan onto a cooling rack and pock them with a chop stick to let the steam out so they don't collapse.
Please let me know if you try them, and how they work out for you?
Next posts will share recipes that partner with POPOVERS.