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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Whole wheat flour popovers are often a nice change from the white flour popover. Although this recipe is a lower fat one, feel free to use whole milk . I always bake with skim milk . Never open the oven door before the end of baking time or they will fall in the pan prior to finished baking! Read more ! Ingredients:
1 cup milk . may use skim |
1 tablespoon melted butter |
1 cup whole wheat pastry flour |
or 3/4 cup whole wheat and 1/4 cup white flour |
1/4 teaspoon salt |
2 large eggs, room temperature |
more chilled butter |
Directions:
1. Preheat oven to 400 - 425F
2. Place a picee of chilled butter a popover pan or large muffin tin.
3. In a large bowl, beat the milk, butter, flour and salt together until smooth.
4. Add the eggs, one at a time, being careful not to over beat them.
5. Place the popover tin in the hot over for a few minutes to melt butter
6. Carefully fill the popover or muffin cups about 3/4 full. Bake for 15- 20 minutes. Without opening the oven door, turn the heat down to 350 F and Bake an additional 20 minutes. Serve immediately.
7. Note: don't peek until the finish time or they may collapse
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