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Light-as-air...
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1½ Tbs |
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butter |
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3 large |
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eggs |
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1 cup |
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milk |
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2/3 cup |
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all-purpose
flour |
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pinch of |
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salt |
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¼ tsp |
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paprika |
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1 cup |
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freshly
grated Parmesan cheese |
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1 |
Preheat oven to
425°F. Grease 12 small ramekins or popover tins. |
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2 |
Melt butter in small
glass bowl in microwave. |
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3 |
Beat eggs with
electric mixer until blended, then beat in milk and
melted butter. |
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4 |
Sift together flour,
salt and paprika, then beat into egg mixture. Stir in
the cheese. |
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5 |
Fill prepared pans
half-full with batter. Bake 20-25 minutes until golden.
Do not open the oven door during baking or the popovers
will fall. |
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Yield: 12 popovers |
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Cooking Tips |
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*For drier popovers, pierce
each one with a knife after 30 minutes baking time and bake for
a further 5 minutes. Serve hot. |
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Recipe Source |
| The
Cookie and Biscuit Bible |
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