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Cook'n with Betty Crocker 
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Popovers |
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Serves: 6 Print this RecipeLow-Fat Prep: 10 min; Bake: 40 min Popovers can be baked ahead and reheated. When just out of the oven, pierce each popover with the point of a knife to let the steam out, and cool completely on a wire rack. When it’s time to eat, just reheat on an ungreased cookie sheet at 350° for 5 minutes. 2 large eggs 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt 1. Heat oven to 450°. Generously grease 6-cup popover pan or six 6-ounce custard cups with shortening. Place custard cups on cookie sheet. 2. Beat eggs slightly in medium bowl with fork or wire whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). Fill cups about half full. 3. Bake 20 minutes. 4. Reduce oven temperature to 325° for popover pan or 350° for custard cups. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. *Do not use self-rising flour. NUTRITION FACTS: 1 Popover:; Calories 120 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 75mg; Sodium 240mg; Carbohydrate 18g (Dietary Fiber 1g); Protein 6g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% DIET EXCHANGES:; 1 Starch; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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