Photo by photo by greacen
I make popovers every Saturday AM with my daughters. The girls are ready to make these on their own. These things go GREAT with Nutella. We use a muffin tin, but a popover tin would help these things get pretty lofty.
Ingredients
- 2 Eggs (Room Temperature)
- 1 cup Milk (Room Temperature)
- 1 cup sifted AP Flour
- 1/2 tsp. salt
- 4 tbsp. clarified butter.
Directions
Heat the oven to 450. Place a muffin tin on a low shelf (remove the upper shelf).
Melt the butter on the stove over low low heat. Skim the solids off and save the clarified butter.
Sift flour, salt into a large mixing bowl.
Make sure the eggs and milk are room temperature. Lightly whisk eggs into the milk.
Pour the milk & eggs into the flour and mix. Don't whip and beat the batter, keep it relaxed. Let it sit for a few minutes.
Pull the muffin tin out of the oven and fill 8 of the spots with the clarified butter.
Fill the buttered slots halfway or three-quarters with the batter. This should use all the batter.
Bake for 20 minutes.
Serve immediately.
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Comments
I still make this about once a week. I once used Almond milk and it popped just fine.