2

Peppery Popovers

Total Time
30 min
Prep
3 min
Cook
27 min
Serves
8
Difficulty
Easy
Popovers, puffy mini breads with a crisp brown crust and a tender, moist interior, expand as they bake and “pop over” the sides of the cup-shaped pan.
Ingredients

egg(s)

2 large

fat free skim milk

1 cup(s)

white all-purpose flour

1 cup(s)

table salt

½ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat oven to 450°F. Spray 8 cups of a popover pan or muffin tin with nonstick spray
  2. In a medium bowl, with an electric mixer on medium speed, beat the eggs until frothy. Beat in the milk, then the flour, salt, and pepper. Spoon 1/4 cup of the batter into each cup. Bake 15 minutes; reduce the oven temperature to 400°F and bake until browned, about 12 minutes longer. Serve at once.
Notes
Use popover pans or single-weight muffin tins. Don’t use insulated tins; they won’t get hot enough to generate sufficient steam.The dough is very wet. When heated, the moisture turns into steam, which causes a spectacular rise. Take care not to open the oven door while the popovers bake, as this will allow the steam that makes them rise to escape.

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