Serves: 10
Total Calories: 80
1. Heat oven to 450°F. Generously grease 10 popover cups or 6-oz. custard cups.* In small bowl, beat eggs with eggbeater or wire whisk until lemon colored and foamy. Add milk blend well.
2. Add flour and salt beat with eggbeater just until batter is smooth and foamy on top. Pour batter into greased cups, filling about 2/3 full.
3. Bake at 450°F. for 15 minutes. (Do not open oven.) Reduce oven temperature to 350°F. bake an additional 25 to 35 minutes or until high, hollow and deep golden brown. Remove from oven insert sharp knife into each popover to allow steam to escape. Remove from cups. Serve warm.
Tip: *Greased standard muffin pans can be substituted for the popover cups. Fill alternating greased cups with batter to prevent sides of popovers from touching.
High Altitude (above 3500 feet): Increase flour to 1 1/4 cups plus 2 tablespoons. Bake at 450°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 20 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1 Popover * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 65 mg 22% * Sodium: 90 mg 4% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 5 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
Variation
Dill-Parmesan Popovers: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed with flour.
See Cook's Note: Popover Tips
This Perfect Popovers recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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