Pandora wrote:
> "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=B0. 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=B0, 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.

Here's a website for converting measurements - it says 250 ml is one
cup. =20

N=2E