Popovers

INGREDIENTS for 6 popovers using USA PAN popover pan

• Butter, melted - 25g

• Eggs, whipped - 3 extra large OR 4 large

• Milk, skim, warmed to > 100°F - 255g

• All-purpose flour - 135g

• Salt - 1/2 tsp

DIRECTIONS (ingredients must be added quickly after whipping eggs)

1. Pre-heat oven to 450°F with popover pan in it 

   • no convection

   • place pan on the bottom half of the oven

2. While oven is pre-heating, melt the butter (25g) and warm the milk (255g) to over 100°F

3. Whisk together eggs (3 extra large or 4 large), warm milk (255g) and salt (1/2 tsp) until egg yolk is not streaky

4. Add AP flour (135g) to the wet mixture all at once. Whisk until batter is frothy and with no large chunks.

5. Stir in melted butter (25g)

6. Pour the batter into preheated popover pan, filling to 2/3 to 3/4 full.

7. Bake for 20 min at 450°F

8. Reduce oven temp to 350°F and bake for another 10-15 minutes until top is golden brown

9. And then...NOM NOM CHOMP!