*POPOVERS

By stevek980

Ingredients

• see below

Preparation

Step 1

Take 3 large room temperature eggs and 1.5 c whole milk room temperature (to warm eggs submerge in warm water 10 minutes and heat milk to just warm) Preheat oven to 450 with popover pan on rack in lowest position. Combine eggs and milk and whisk vigorously until very frothy. At least a minute. Have 1.5 c flour and 1 1/4 tsp salt mixed and ready. Add flour and whisk by hand air bubbles are good. Remove popover pan and coat with cooking spray, fill cups 3/4 full, bake for 20 minutes then reduce oven temp to 350, bake about 20 more minutes. They lose their crunch if stay in pan. Immediately remove, put on wire rack, poke small hole in side to let steam escape. To spice these up combine 1/4 c fresh thyme and 3/4 c finely grated Gruyere and sprinkle over batter filled popover cups. Or whisk 1/4 c minced chives into batter before filling cups. Or sprinkle 6 tbsp crumbled cooked bacon over batter filled popover cups and sprinkle with fresh ground pepper. For a sweet variation whisk in 1/2 tsp pure vanilla extract, reduce salt to 1 tsp and add 1 tbsp sugar to egg mixutre. Then sprinkle 2 oz chopped semisweet chocolate over batter filled cups. Or brush tops of baked popover with melter butter and sprinkle with cinamon sugar. Or whisk 2 tsp (from one orange) finely grated zest of one orange. WE TRIED 11/13 THE GRUEYER ONE AND THEY WERE QUITE GOOD.