By Tara Bench
Crispy outside and custardy inside, popovers are a breakfast classic.
Work: 15 minutes
Total: 1 hour
1 cup milk
1 cup sifted all-purpose flour
1/2 teaspoon salt
Pinch ground nutmeg
1 tablespoon unsalted butter, melted
1 tablespoon canola oil
1/2 cup unsalted butter, softened
2 tablespoons strawberry preserves
1. In a large bowl whisk together the eggs and milk until well combined. Stir in flour, salt, and nutmeg (mixture will be lumpy). Add the melted butter and whisk until batter is bubbly and smooth, 30 seconds. Transfer to a bowl or measuring cup with a spout. Let batter rest at room temperature for 30 minutes.
2. Put 1/2 teaspoon canola oil into each cup of a large, 6-cup popover pan.* Adjust oven rack to lowest level and place pan in oven, then heat oven to 450 degrees F.
3. After batter has rested, quickly remove pan from oven and pour batter evenly among the 6 cups. Return pan to oven and bake for 20 minutes without opening door. Lower heat to 350 degrees F. and bake until golden brown, 15 to 18 min more. Invert pan onto a wire rack to remove popovers; cool 2 to 3 min. 4. For strawberry butter, beat together butter and preserves until well blended. Serve with hot popovers.
Per popover with 1 tablespoon strawberry butter: 250 calories, 16g total fat, 8g sat fat, 237mg sodium, 21g carbs, 103mg chol, 6g protein, 0g fiber
*Note: If you don't have a popover pan, use a 12-cup muffin pan to make 10 small popovers. Follow instructions as above, filling the outer 10 cups of the pan. Use an extra 2 teaspoons canola oil to grease the pan.