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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is based on the one from King Arthur Flour. Their version specified whole milk and unsalted butter, but I have used regular salted butter and lactose-free milk (1% or 2%) and they are delicious. Ingredients:
3 eggs |
1 1/2 cups milk |
1 1/2 cups all-purpose flour (scant measure) |
1/2 teaspoon kosher salt (fine) |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 450 Fahrenheit.
2. Place all ingredients into blender, in order listed.
3. Blend for 30 seconds. Stop blender and scrape down batter. Blend for a few seconds longer.
4. At this point, you can let the batter rest for 15 minutes, or proceed with baking.
5. Spray a 12-muffin pan liberally with non-stick spray, including the area around the cups. Fill the muffin cups about two-thirds full of batter.
6. Bake the popovers for 20 minutes. Reduce heat to 350 Fahrenheit and bake 10 minutes longer. DO NOT open the oven during the entire baking time.
7. Remove popovers from oven and allow to cool in the pan for 5 minutes.
8. Remove from pan and serve warm.
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