Name: Three Popover Recipes
Prep: 10-15 minutes
Cook: 30-40 minutes
- Total Prep:55 minutes
- Servings: 6 per recipe
Ingredients:
PLAIN POPOVERS
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
RASPBERRY POPOVERS
1 cup milk
1 tablespoon unsalted butter
1 teaspoon orange zest (grated fresh)
1 teaspoon lemon zest (grated fresh)
1/2 teaspoon vanilla extract
1 cup flour (all-purpose)
3 tablespoons sugar
1/4 teaspoon salt
6 ounces raspberries
2 large eggs
1 large egg white
BLUEBERRY POPOVERS
2 eggs
1 cup milk
1 cup flour
1/3 cup sugar
1/2 teaspoon salt
1/2 cup blueberries fresh (or thawed frozen)
1 teaspoon powdered sugar (optional)
Instructions:
Preheat the oven to 450°F. Grease six custard cups or ramekins and flour lightly.
Plain Popovers
In a medium bowl, beat the eggs lightly. Add milk. In a separate bowl, mix flour and salt. Add to liquid and mix until just smooth. Divide evenly into custard cups or ramekins.
Raspberry Popovers
In a medium bowl, whisk eggs, egg white, milk, butter, orange zest, lemon zest, and vanilla together. In a separate bowl, combine flour, sugar, and salt. Stir dry ingredients into the wet until just mixed. Do not over mix. Fold in raspberries. Divide evenly into prepared custard cups or ramekins.
Blueberry Popovers
In a medium bowl, whisk eggs. Add milk. In a separate bowl, combine flour, sugar, and salt. Combine wet and dry ingredients until just mixed. Fold in blueberries. Distribute batter evenly into prepared custard cups or ramekins.
Bake
Bake for 20 minutes at 450°F then reduce temperature to 350°F. Bake an additional 15-20 minutes. Remove immediately. Sprinkle with powdered sugar if desired. Serve hot.
