Wednesday, March 24, 2010

fool proof POPOVERS

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature ( put your eggs in a pot filled with luke warm water about 10 min)
1 cup whole milk, room temperature
Preheat oven to 400 degrees F.

Grease a 6-muffin pan brushed with very soft butter and dust with flour(put 1 tbsp flour each pan and coat it,dump excess amount flour to the sink)

Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes.Do not open your oven door other wise your popovers will collapse Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape.
you can store the batter 2 days in fridge.

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