Friday, November 10, 2006
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Food and Wine Magazine's 2002 Cookbook:
An Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill, © 2002,
American Express Publishing Corp.
giant popovers or 2 dozen mini popovers
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
3 large eggs, beaten
1 tablespoon unsalted butter, melted
1. Preheat the oven to 450 degrees F.
Generously butter a popover pan or
2 mini-muffin pans. In a medium bowl, whisk the milk with the flour and
salt; there will be some lumps. Add the eggs and butter and whisk just
2. Heat the prepared pan or pans in the oven until the butter is sizzling,
about 1 minute. Carefully spoon the popover batter into the pan or pans.
Fill the popover pan two-thirds full for giant popovers or fill the
mini-muffin pans three-quarters full for mini popovers. Bake the popovers
for 15 minutes without opening the oven, then lower the temperature to 350
degrees F and bake the minis 15 minutes longer, or the giants 20 minutes
longer. Transfer the popovers to a baking sheet, poke a small hole in the
tops with a toothpick and then dry them out in the oven for another 10
minutes. Serve the popovers warm [with butter and jam].
- Grace Parisi
Stuffed Pain Perdu
Emeril's Pecan Waffles with Banana Syrup
Index - Breakfast Recipe Archives