Mini Popover – Delicious Snack or for Breakfast
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 360 ml milk 1.5%
- 210 g wheat flour type 405
- 0.5 teaspoon ½ salt
- 1 ½ tablespoon butter, melted
- 2 tablespoon rapeseed oil for the popover baking pan
Print Recipe
Pin Recipe Instructions
- You need a popover pan.
- Beat the eggs with the milk with a mixer until frothy and add the other ingredients except for the oil. Let the dough rest for 30 minutes.
- Brush the inside of the molds with oil. Place the mold in the oven and preheat the oven to 210 ° C hot air. (The oven must have reached the number of degrees before baking!)
- After 30 minutes, pour the dough into the molds, full to the brim. To do this, pull the tray out of the oven a little, but do not remove it completely. Warning, very hot! Close the oven and do not open it again for the entire baking time. This is important, otherwise the popovers won`t pop so nicely. You can really see the popping after a few minutes.
- After 20 minutes turn the oven down to 155 ° C and bake the pastry for another 13-15 minutes until the desired browning. Take the popovers out of the oven and place them briefly on a cooling rack.
- They taste best warm or hot. You tear them open in the middle and eat them with butter, jam or something else sweet. Let yourself be surprised. It`s kind of like batter, but tastes completely different.
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