2 Eggs
1/4 ts Salt
1 c Milk
2 tb Unsalted butter; melted
1 c All-purpose flour
Butter 12 standard-size muffin-tin cups or a popover plan.
In a bowl combine the eggs and salt. Using a whisk beat lightly. Stir
in the milk and butter and then beat in the flour just until blended. Do
not overbeat.
Fill each cup about half full and place in a cold oven. Set the oven
temperature to 425F and bake for 20 minutes. Reduce the heat to375F and
bake until the popovers are golden, 10 to 15 minutes longer. They should be
crisp on the outside.
Quickly pierce each popover with a thin metal skewer or the tip of a
small knife to release the steam. Leave in the oven a couple of minutes for
further crisping, then remove and serve at once.
Makes 12 popovers.
NOTE: This cold-oven method was introduced by Marion Cunningham; according
to the author this works beautifully. If you don't have a cold oven just
prior to baking these, bake them after the beef is removed; increase the
temperature to 425F and bake as directed below; they may not take as long.
Source: Thanksgiving & Christmas; by Chuck William's; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by: Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
