Stuffed popovers
Popovers make a lovely Sunday breakfast for the whole family. Their hollow centers can hold sweet or savory fillings. Try a little cold butter in a hot popover and let it melt before taking a bite, or use cream cheese. I choose the fillings according to my mood; today I made cheese and fish versions.
Adjust servings in the full version
Turn on the oven at 230 degrees. Let it warm up for now.
The batter is easy enough for children to make. Lightly beat the eggs in a bowl and add the salt.
Add sifted flour, stir and slowly pour in milk. There is no need to heat the milk: take it out of the refrigerator and get to work. The dough turns out liquid, like for pancakes.
Fill each mold 1/3 full with batter and place in the hot oven. I use silicone molds and do not grease them.
Bake at 230 degrees - 15 minutes. Then reduce the temperature to 180 and hold for another 15 minutes. Do not open the door, otherwise the buns will fall and never rise again.
While the popovers are baking, there is time to prepare the toppings. Today I grated cheese and a boiled egg and a little mayonnaise. The second filling is canned tuna (without liquid), a boiled egg, half a small onion and a little mayonnaise.
Remove the popovers from the oven and serve immediately. They are especially tasty while hot.
The baked popovers have hollow centers, ready for everyone to fill as they please.