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Almond Popovers


2 eggs, beaten
1 tablespoon vegetable oil
1 cup bread flour
1 cup milk
1/2 teaspoon salt
1 tablespoon blanched almonds, finely chopped

Preheat oven to 425F. Grease popover pan or 6 custard cups. Blend together eggs, milk, oil and salt. Blend in flour until smooth. Fill popover pan or custard cups half full. Sprinkle almonds over tops. Bake 40-45 minutes or until brown and firm to touch. For crisper popovers, prick side of each with fork, reduce oven temperature to 350F and bake 20 minutes longer.

Yield: 6 large or 11 small.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.