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River Room Popovers
- Article by: RICK NELSON
- Star Tribune
- March 1, 2013 - 2:20 PM
Note: Allowing the batter to rest for 15 to 30 minutes before dividing into preheated pans will make for a lighter, more tender popover. Adapted from "The Marshall Field's Cookbook" by Steve Siegelman (Book Kitchen, $24.95).
• 5 eggs (about 1 c.)
• 1 2/3 c. whole milk
• 5 tbsp. unsalted butter, melted
• 1 2/3 c. flour
• 1/2 tsp. salt
Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick cooking spray and preheat pans in oven for at least 15 minutes (covering pans with aluminum foil will keep cooking spray from splattering).
In a medium bowl, using an electric mixer on medium-high speed, beat eggs until frothy. Add milk and butter and mix well. Reduce speed to low and add flour and salt and mix until just combined.
Divide batter among preheated pans, filling each cup just under half full (fill empty cups halfway with water). Bake for 30 to 40 minutes -- do not open oven door -- until popovers are puffy and well-browned.
Remove from oven, transfer pans to a wire rack and cool 2 minutes. Popovers should pull away from the pan easily; if not, use a dull-bladed knife to nudge them from the pan. Serve warm.
Nutrition information per serving:
Calories 160 Fat 8 g Sodium 140 mg
Carbohydrates 15 g Saturated fat 4 g Calcium 53 mg
Protein 6 g Cholesterol 94 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 1/2 medium-fat meat, 1 fat.
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