 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 teaspoon(s) salt |
1 cup(s) flour |
1 cup(s) milk |
2 tablespoon(s) butter melted |
2 eggs beaten |
2-4 tablespoon(s) roast drippings |
Directions:
1. Sift together the flour and salt in a large bowl. Form a well in the center, add the milk, melted butter, and eggs (if you double the recipe, add an extra egg) and beat until the batter is completely smooth - the consistency of whipping cream. Let sit for one hour
2. Heat oven to 450. Add the roast drippings to a 9X12 pyrex dish coating the bottom of the dish. Heat in oven for 10 minutes.
3. For a popover version, you can use a popover or muffin pan, putting at least a teaspoon of drippings in the bottom of each well and place in the oven for just a couple of minutes.
4. Carefully pour the batter into the pan (or wells) filling just 1/3 full, once the pan is hot. Cook for 15 minutes at 450 then reduce the heat to 350 and cook for 15 to 20 minutes more - until puffy and golden brown.
|
|