- 3 large eggs, room temperature
- 375 ml milk, room temperature
- 185 g LE MOULIN flour
- 1 tsp salt
- Vegetable oil non-stick cooking spray
Preheat the oven to 230°C and place a non-stick popover pan (or a standard muffin tin) on
the bottom rack.
In a large bowl, whisk the eggs and milk together until well combined and frothy. Add the LE MOULIN flour and salt and whisk well. Some small lumps may remain, which is perfectly fine.
Remove the popover pan from the oven and spray the wells with non-stick cooking spray.
Fill the popover wells about 2/3 full. Bake for 20 minutes, then reduce oven temperature to 175°C. Continue to bake until golden brown for another 20 minutes.
Turn the popovers onto a cooling rack immediately after taking them out of the oven. Poking a small hole in the side of each with a paring knife to let the steam escape keeps them from getting soggy. Serve right away.
There’s a million ways to “pimp” your popovers, by adding different flavours to your dough, like vanilla, grated lemon or orange extract. Serve them with a delicious mix of melted butter and fresh cranberry jam, cream cheese and fresh fruit or simply sprinkle them with sugar and cinnamon.
For savoury popovers, spoon about 1 teaspoon of goat’s cheese into the centre of each well and sprinkle with some crumbled bacon before baking. A mix of grated parmesan, garlic and Italian herbs is also delicious, just like a mix of thyme leaves and grated Gruyère added to the dough before popping them into the oven.