Seeded Popovers
Ingredients
The batter
-
2
cups
whole milk
-
2
tablespoons
unsalted butter
-
2
cups
unbleached all-purpose flour
-
1 1/4
teaspoons
fine grain sea salt
-
3/4
teaspoon
baking powder
-
5
large
eggs
The seeds
-
1/4
cup
raw, uncooked millet seeds
-
2
tablespoons
toasted sesame seeds
-
2
tablespoons
toasted sunflower seeds
Instructions
- Preheat the oven to 425°F (220°C) with a rack in the low-center.
- Grease the popover or muffin pans with clarified butter and place them on a rimmed baking sheet.
- In a medium saucepan, gently heat the milk and butter until warm, not exceeding 115°F (45°C). Remove from heat.
- Sift the flour, salt, and baking powder into a large bowl, then stir in the millet, sesame seeds, and sunflower seeds.
- Whisk the room temperature eggs in a bowl until voluminous and light, then gradually add the warm milk mixture.
- Slowly add the flour mixture to the egg mixture while whisking for another 60 seconds. Transfer the batter to a pitcher.
- Preheat the empty popover pans in the oven for 5 minutes, then fill each tin about 1/2 full with batter.
- Bake for 30-45 minutes, watching for a deep golden color and airy lift without opening the oven.
- Once golden, remove the popovers and turn them out onto a cooling rack. Serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
200mg
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