Active Time: 10 minutes
Total Time: 45 minutes • Makes: 12 popovers
1-1/2 tablespoons Schnucks unsalted butter, softened
2 cups Schnucks all-purpose flour, plus additional for dusting
4 Schnucks large eggs, at room temperature
2 cups Schnucks vitamin D whole milk, at room temperature
1 teaspoon salt
1. Preheat oven to 450°F. Grease 12 popover cups with butter. Lightly dust cups with flour, tapping out excess.
2. In large bowl, with whisk, lightly beat eggs; add milk and salt and stir until combined. Sift 2 cups fl our over egg mixture, then stir with whisk just until combined. Do not overmix; batter will appear lumpy. Evenly fill cups with batter, a scant 1/3 cup in each.
3. Bake popovers 15 minutes. Reduce oven temperature to 350°F. Bake 12 to 15 minutes longer or until sides of popovers are firm and golden brown. Serve immediately.
Each popover: about 137 calories, 4 g total fat (2 g saturated), 69 mg cholesterol, 235 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g sugars, 6 g protein
The eggs and milk should be at room temperature so the popover batter heats up as quickly as possible during baking, creating the steam necessary to make them “pop over.” It’s also important to use the popover batter as soon as it’s prepared to give the popovers a light and airy texture. Popovers can also be prepared in a standard muffin pan. Grease and flour 20 muffin tin cups, and pour about 3 tablespoons batter into each cup. Bake popovers as directed in step 3, baking only 9 to 10 minutes longer after reducing oven temperature to 350°F.