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Old 09-01-2006, 07:01 PM
galgoz
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Default Popovers

This is my families favorite desert.

1 Cup all-purpose flour
1 Cup whole milk, at room temperature *
1/2 teaspoon salt
3 large eggs, at room temperature *
2 tablespoons unsalted butter, melted

Melted butter, for greasing the popover cups

Position a rack on the lowest rung of the oven and preheat the ove to 425F. Butter ten 1/2 cup muffin cups or use a special popover pan.

With muffin pans you need to use two 12 hole pans because you have to leave the adjacent holes empty for adaquate air circulation which is very important with this recipe.

Pour all ingredients except butter into a blender and whirl until smooth. Make sure there are no lumps, strain if required.

Fill the cups half full with batter and bake WITHOUT opening the oven door for 25 minutes. It is cool to have the light on and watch these bake.

After 25 minutes, turn oven down to 350F and bake another 15-20 minutes to help dry out the interior, which, no matter what will always be a little doughy in the center. Some people love this part, others pull it out (evil practice). Serve immediately.

We like to pull them in two and drizzle with more butter and either caramel or chocolate syrup, even powdered sugar. These really don't store so eat up, although I have never had leftovers.

* the room temperature part is very important, if needed microwave them for very short amounts of time until they are room temperature.
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