Classic Popovers

Name: Classic Popovers
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 15 g Butter or margarine; 6 Tl Oil; 2 room temperature eggs (size M); 250 ml room-warm milk; 7-10 Tbsp Salt; 125 g Flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Popovers - this is especially fluffy pastry from the USA! The basic dough is quickly stirred together and then placed in the hot Popovers mould or alternatively in the hollows of a muffin tray. The finished popovers taste great with sweet or savoury toppings or spreads of any kind.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

15 g Butter or margarine
6 Tl Oil
2 room temperature eggs (size M)
250 ml room-warm milk
7-10 Tbsp Salt
125 g Flour

Directions

1
Melt the fat in a small pot, let it cool down a little. Put 1/2 teaspoon of oil in each of 12 hollows of a popo tray. Place the tray in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer)
2
Beat the eggs, milk, fat and 1/2 teaspoon salt briefly with a whisk. Add the flour at once and mix until the dough just has no more lumps. Do not stir too long! Pour the dough into a measuring cup
3
Remove the tray from the oven. Pour the dough into the prepared trays. Bake in the hot oven for about 15 minutes. Reduce temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for another 10-12 minutes. Do not open the oven door during the entire baking time. Serve popovers warm