The PopOvers are a new baking trend from the USA. The airy egg pastry, which roughly corresponds to the English Yorkshire pudding, puffs over the edge of the mould during baking and owes its name to this fact. Whether as a delicious dessert or savoury with cheese or favourite herbs - PopOvers are quickly made and can be enjoyed at will
And it's as simple as that:
Ingredients for 8 large or 12 mini PopOvers
- 1 glass of flour
- 1 glass of milk (preferably warm)
- 3 eggs
- 1 /4 teaspoon salt
- 1 tablespoon melted butter
- Oil for greasing the moulds
Caution: All ingredients should be at room temperature.
Preparation
1. To get the best baking result it is best to use a PopOver-Baking tin - this way the pastry has enough space to rise properly. Before you start with the preparation, grease the saucers of the PopOver-Baking tin Preheat the oven to 220 °C. Place the PopOver mould on a tray and preheat it in the oven for a few minutes.