POPOVER

A popover is a thin layer of pastry containing a large air pocket.  It is a beaten batter, so it contains
air.  The baking temperature is high, so the outer skin bakes before the interior air space starts to
expand.  When it does start, the special pan used contains the baked batter, and the expanding air
has nowhere to go but up and it pops over the top of the pan.

Equipment:  Popover pans, electric beater, bowls, measuring cups and spoons, oil spray .

Ingredients:

1 1/4 cup milk
1 1/4 cup all purpose flour
1/2 teaspoon salt
1Tbl. melted butter
 4 eggs, beaten

Mise en place:  Have all ingredients at room temperature.  Measure all ingredients. Melt butter.
Beat eggs. Preheat oven to 425 degrees F.  Spray pans.

Method:  Put dry ingredients in bowl.  Add milk and mix.  Add butter in a steady stream while mixing.
Add eggs slowly and mix.  Beat until just smooth.  Fill pans about 1/2 full.

Bake 20 min. at 425, then lower heat to 325 and bake another 15 minutes.  Tops should look golden
brown and be popped up over the edges of the pan.

Important.  At no time during the first 20 minutes of baking should you open the oven and peek!

Variations:  Add 1 tsp. cinnamon and 2 tsp. sugar
                     Add 4 Tbl. Parmesan cheese
                     Add 2 tsp. of a dried herb

popover.wps 10/16/96