Popovers

Ingredients for 1 servings:

• 190 ml whole milk, room temperature
• 2 large eggs, room temperature
• ½ tsp salt
• 120 g wheat flour type 550
• 6 tsp sunflower oil or rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Crispy, airy pastry made with 5 ingredients. Makes 12 popovers.

First, beat the milk with eggs and salt until frothy. Then add the flour, and transfer the mixture to a container that will easily pour out the batter. Distribute the oil into the holes of a classic muffin tin (or even better: a popover tin) and brush the sides with oil. Preheat the oven to 220°C (top/bottom heat) and place the tray in the oven for about 5 minutes to heat up. Then, work quickly: Spread the mixture into the hot tin, filling each hole about 2/3 full, and return the tin to the hot oven. Now, don’t open the oven door for the next 25-30 minutes, or the popovers will collapse! Once they’re baked, they’re done and should be served immediately. They taste great with jam, herb curd, or as a grilled side dish.