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. For this recipe, you can use popover pans or single-weight muffin tins. Just be sure that you don't use insulated tins since they won’t get hot enough to generate sufficient steam. Also keep in mind that 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.
2 large egg(s)
Fat free skim milk
¼ tsp, freshly ground
- Preheat oven to 450°F. Spray 8 cups of a popover pan or muffin tin with nonstick spray
- 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.