"nancy1" wrote:

Well, they're sort of the same and sort of not. They get more dry
inside - huge air pocket in the center - you bake them in a lightly
greased pan, or non-stick muffin tins and they get a lot higher. You
have to bake them on the bottom rack, or the tops will burn, they get
so high.

GooooooooDDDDDDD!!!!!! Thank you for this recipe, Nancy1
I will try tomorrow. Only a question:
How much is one cup for you? 300 or 500 ml?
Thank you
Pandora


The below is from the Martha Stewart website - I use her recipe and a
popover pan.

"By adding cheese (such as Parmesan), sugar, or spices to the batter,
popovers can be suited to any occasion. For ease of use, a popover pan
with a nonstick coating is the ideal baking vessel for popovers, but
you can also use six-ounce custard dishes or a muffin tin."


1 tablespoon unsalted butter, melted, plus more for greasing tin

1 cup all-purpose flour

1/2 teaspoon salt

2 large eggs

1 1/4 cups milk

1. Preheat oven to 450°. Lightly grease and flour a popover tin.

2. In a large bowl, whisk together flour and salt. In a separate
medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter.
Pour over flour mixture, and fold until just blended.

3. Fill the popover cups two-thirds to three-quarters full.

4. Transfer tin to oven, and bake for 15 minutes. Reduce the
temperature to 350°, and bake until well browned and crusty, about 20
minutes. Remove popovers from the oven, and unmold onto a rack.
Puncture the sides with a sharp knife to let steam escape, and serve
immediately."

If you don't serve them immediately, turn them out on a rack to cool
completely. They store nicely for a couple days in a plastic bag at
room temperature. Have fun! You can flavor them with all kinds of
herbs - dill is one of my favorite things to add to the batter.

N.