Giant Popovers
Crusty on the outside, moist and tender on the inside, these weekend breakfast delights are heaven with a drizzle of honey. When you have house guests, make 2 batches - one sweet and the other savoury (see variation below).
Prep Time: 10 Minutes
Bake Time: approx. 40-45 Minutes
Ready in approx. 55 Minutes
Makes 12 servings
|
1 can |
Nestlé Carnation 2% Evaporated Milk |
385 ml |
|
4 |
eggs, lightly beaten |
4 |
|
1-1/3 cups |
all purpose flour |
325 ml |
|
1/2 tsp |
salt |
2 ml |
|
1/2 cup |
chopped hazelnuts or pecans, toasted |
125 ml |
|
1/3 cup |
quick cooking rolled oats |
75 ml |
|
1/4 tsp |
cinnamon |
1 ml |
|
|
honey |
|
Directions
- Preheat oven to 375°F. Lightly grease muffin tins; set aside.
- Stir together evaporated milk and eggs in bowl. Add flour and salt; beat 30 seconds or until batter is smooth. Stir in nuts, rolled oats and cinnamon until well combined.
- Divide batter equally among prepared muffin tins. Bake 40-45 minutes or until puffed and golden.
- Remove from muffin tins immediately and serve with honey.
Variation
Giant Cheese Popovers: Omit hazelnuts and cinnamon. Substitute 1/3 cup (75 ml) grated parmesan cheese. Serve with butter.
Recipe courtesy of Nestlé
Click here to download as a pdf file
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