Travel Reference
In-Depth Information
21
World Famous
Cliff House Popovers
Combine eggs, salt, and sugar in a mixing bowl. Blend
well on medium speed. Add milk and mix well. Lower
the speed and add in the flour, about a cup at a time.
Mix thoroughly and scrape down sides of bowl if
needed. Add the oil and mix for approximately 20 sec-
onds. Chill batter up to two days ahead. This allows the
batter to rest and ensures a better product. Batter will
appear to have a foam on top when you use it. Simply
rewhip the batter with a hand whip before using.
10 eggs
1 teaspoon salt
1½ tablespoons sugar
1 quart milk
1 quart flour
¼ cup salad oil
Pour mixture into well-greased and oiled popover
pan (see note below on preparing the pan), filling each
cup ²/
³
full with batter. Bake at 350 degrees for 40-45
minutes. If you have a convection oven, lower the heat
by 25 degrees and cook for 35 minutes. Popovers are
done when the egg-yellow color of the batter turns to
an even brown. If you take the popovers out too early,
they will collapse quickly.
Note: To season a muffin pan for popovers, preheat
the pan in a hot oven. When you are ready to cook the
popovers, simply brush the inside of the cups using a
pastry brush with a mixture of ¼ cup flour and ¼ cup
cottonseed oil. Thoroughly coat the surface of the pans
and drain off any excess oil. Now you are ready to put
