From “kids baking” by WILLIAMS-SONOMA
My good friend Emma gave me this kids’ cookbook years ago. It’s the best gift I’ve ever received, as I still use it to this day. This is the simplest and most delicious recipe in the book! When baked, each pastry rises and curls into itself, reminiscent of those plant tendrils sped up on film. It’s so fun to watch.
Set aside 40 minutes for this recipe.
makes 24 popovers
INGREDIENTS:
8 large eggs, room temperature
2 1/2 cups whole milk, room temperature
6 tablespoons vegetable oil
2 cups all-purpose flour
1 1/2 tsp salt
Butter, for greasing tins
DIRECTIONS:
Preheat oven to 425 F.
Grease tins generously with butter.
Whisk or blend together eggs, milk, oil.
Add in flour and salt.
Fill each tin 3/4 full.
Bake for 28 minutes. DO NOT open oven door, as the popovers may collapse as a result.
Remove and pierce the top of each popover.
FIN
Serve with jam, butter, or my favorite: maple syrup.