Time: 1 hr 10 min
Servings: 12 popovers
1.5 cups flour (Suggested, 3/4 c all-purpose flour, 3/4 c whole wheat flour)
3/4 tsp salt
3 large eggs (suggested, 2 yolks, 4 egg whites)
1.5 cups milk (suggested, fat-free...trust me...it's still amazing)
In large bowl, mix flour and salt; make a well in center. In another bowl, beat eggs and milk, then pour into well. Gradually stir egg mixture into flour/salt until batter is the consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for about 30 mins to an hour.
Preheat oven to 425 degrees F. Place 1 tsp butter in each cup of a 12-cup muffin tin or two 6-cup popover tin (suggested use very little or none to reduce fat/chol). Heat in oven until butter melts...about a min. Divide batter among cups, filling each about 3/4 full. Bake until puffed and golden brown, about 20 mins.
Turn out popovers,serve immediately. And take a picture because they are so gorgeously yummy and huge when they come out of the oven...but the height doesn't last long (this is normal).
Grab some butter, honey and/or jam and enjoy!
(pict...mini popovers!!!)
