Whole Wheat Popovers
From midgelet 14 years ago
- 45 to make
- Serves 8
Whole wheat flour popovers are often a nice change from the white flour popover. Although this recipe is a lower fat one, feel free to use whole milk . I always bake with skim milk . Never open the oven door before the end of baking time or they will fall in the pan prior to finished baking!
Ingredients
- 1 cup milk . may use skim shopping list
- 1 tablespoon melted butter shopping list
- 1 cup whole wheat pastry flour shopping list
- OR 3/4 cup whole wheat and 1/4 cup white flour shopping list
- 1/4 teaspoon salt shopping list
- 2 large eggs, room temperature shopping list
- more chilled butter shopping list
How to make it
- Preheat oven to 400 - 425F
- Place a picee of chilled butter a popover pan or large muffin tin.
- In a large bowl, beat the milk, butter, flour and salt together until smooth.
- Add the eggs, one at a time, being careful not to over beat them.
- Place the popover tin in the hot over for a few minutes to melt butter
- Carefully fill the popover or muffin cups about 3/4 full. Bake for 15- 20 minutes. Without opening the oven door, turn the heat down to 350 F and Bake an additional 20 minutes. Serve immediately.
- Note: don't peek until the finish time or they may collapse
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