Email to Kathy Lee      

Popovers

Source of Recipe

NET


List of Ingredients

Popovers

Makes 6 Popovers:

1 3/4 cups whole milk or half-and-half, warmed
2 cups bread flour*
3/4 teaspoon salt
1/2 teaspoon baking powder
3 large eggs, room temperature
2 tablespoons melted unsalted butter
1 tablespoon Dijon mustard

Makes 12 Popovers--
3 1/2 cups whole milk or half-and-half, warmed
4 cups bread flour*
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, room temperature
4 tablespoons melted unsalted butter
2 tablespoons Dijon mustard




* Bread flour is a high-protein flour. The high protein help the popovers rise. All-purpose flour may be substituted but the results won't be as spectacular.

Note: The key to making great popovers is having the eggs and milk at room temperature or warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well and pre-made batter has a tendency not to work properly the next day.






Recipe