Popovers
Makes 6 popovers
1 Tbsp shortening or nonstick spray coating
2 eggs
1 c milk
1 Tbsp cooking oil
1 c all-purpose flour
1/4 tsp salt
Using 1/2 teaspoon of shortening for each cup, grease bottome and sides of six 6-ounce custard cups or the cups of a popover pan. Or, spray cups with the nonstick coating. Place the custard cups on a 15x10x1 inch baking pan. Set aside.
In a medium mixing bowl use a wire whisk or rotary beater to beat eggs, milk and cooking oil together till combined. Add flour and salt. Beat until smooth.
Fill the prepared cups half full with batter. Bake in a 400 degree oven about 40 minutes or till done.
Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. turn off the oven. For crisper popovers, return the popovers to the oven for 5-10 minutes or till desired crispness is reached. Remove popovers from cups and serve immediately.
Makes 6 popovers
1 Tbsp shortening or nonstick spray coating
2 eggs
1 c milk
1 Tbsp cooking oil
1 c all-purpose flour
1/4 tsp salt
Using 1/2 teaspoon of shortening for each cup, grease bottome and sides of six 6-ounce custard cups or the cups of a popover pan. Or, spray cups with the nonstick coating. Place the custard cups on a 15x10x1 inch baking pan. Set aside.
In a medium mixing bowl use a wire whisk or rotary beater to beat eggs, milk and cooking oil together till combined. Add flour and salt. Beat until smooth.
Fill the prepared cups half full with batter. Bake in a 400 degree oven about 40 minutes or till done.
Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. turn off the oven. For crisper popovers, return the popovers to the oven for 5-10 minutes or till desired crispness is reached. Remove popovers from cups and serve immediately.