I love these light fluffy popovers. This recipe is a healthier version of the New Moosewood Cookbook’s Custardy Popover recipe.
3 tablespoons melted olive oil buttery spread for the pan (Earth Balance is great)
4 large eggs
1 1/4 cups 1% milk
1 1/4 whole wheat pastry flour (additional flour for the pans)
1/2 teaspoon sea salt
Preheat oven to 375 degrees. Grease and flour the insides of 12 muffin cups.
Beat together the eggs and milk in a medium bowl. Add the flour and salt, and beat with a whisk until reasonably well blended. It’s fine if the batter has a few lumps.
Fill each muffin cup about 1/2 to 2/3 full. Bake 25 minutes or until golden brown. Try to refrain from opening the oven during baking.
Remove the popovers from the pan immediately. Prick each popover with a fork to let the steam escape. Serve as soon as possible.