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Popovers pop up and over the pan providing old fashioned goodness.
Heat oven to 450°F. Grease popover pan or six (6-ounce) custard cups. Place into oven 5 minutes.
Beat eggs in bowl at medium speed, scraping bowl often, until light and lemon-colored. Add milk; continue beating 1 minute. Add flour and salt; beat until well mixed.
Pour batter into prepared popover pan or custard cups. Bake 15 minutes.
Reduce oven temperature to 350°F. Do not open oven door. Continue baking 20-25 minutes or until golden brown. Insert knife in popovers to allow steam to escape. Serve immediately.
Dietary Fiber: 1g
Just a suggestion: If you use whipping cream instead of milk (at room temp, of course), your popovers will be VERY tall and poofy! Whipping cream makes EVERYTHING taller and poofier. You can even use it to make biscuits. Only 2 ingredients needed to make biscuits. Whipping cream and self-rising flour.
I had enough batter for nine popovers, and the recipe worked great!
I have tried many popover recipes, but none had ever said to use room temp milk and room temp eggs, not only did that make a tremendous difference in the volume of the popovers, they were exceptionally tender. I have also made them with a little grated Land O Lakes chedder cheese added and they were amazing !
This recipe is very good. For something that looks impressive is actually very easy. I love popovers but thought they were complicated to make, not so with this recipe. I use a regular size muffin pan and skip every other hole.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1932
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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