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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the Winning Recipe for 1993 in the San Francisco Chronicle, from Flo Braker. Ingredients:
2 eggs |
1 cup milk, at room temperature |
1 tablespoon melted butter |
1 cup flour |
1/2 teaspoon salt |
butter, softened (for greasing popover cups) |
Directions:
1. Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
2. Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
3. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
4. Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
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