| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 gross | eggs |
| 1 Tasse | milk |
| 3/4 Tasse | all-purpose flour |
| 1/4 Tasse | whole wheat flour |
| 2 Esslöffel | parmesan grated |
| 1/2 Teelöffel | Salt -; (scant) |
|
Preheat oven to 450 degrees. Lightly butter a large (2 3/4-inch) 6-muffin tin. Whisk eggs into milk; set aside. In medium bowl, stir together flours, Parmesan and salt. Stir in milk mixture; beat with a fork just until batter is smooth. Pour into prepared muffin tin. Bake in lower third of oven for 15 minutes. Without opening oven door, reduce temperature to 350 degrees; bake 20 minutes more. Remove from oven. Immediately pierce each popover with tip of sharp knife to allow steam to escape. Turn off oven; return pop-overs to oven for 5 minutes. Yield: 6 popovers.
Recipe
Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com
|
|
Anmerkungen zum Rezept:
|
