Low Fiber Classic Popovers

Total time1 hr 20 min

Prep time10 min

Cook time40 min

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Ingredients

6 servings

3 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
See all
¾ tsp salt
1 ½ tbsp unsalted butter, melted
Ingredient note
Butter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 tsp vegetable oil or nonstick cooking spray, for the pan

Instructions

1
Remove the eggs and milk from the refrigerator at least 30 minutes before baking so they come to room temperature. Room-temperature ingredients produce a more vigorous rise.
2
Place a popover pan (or a 12-cup muffin tin) on the center rack of the oven and preheat to 450°F (230°C). Let the pan heat in the oven for the full preheat — at least 20 minutes.

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