Summary

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

1. You need a popover pan.
2. 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.
3. 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!)
4. 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.
5. 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.
6. 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.