Yield: 3 babies
Time (Start to Finish): 30 min
½ cup flour
½ cup milk
2 Tbsp butter
Strawberry butter, or lemon juice
1. Preheat oven to 400F
2. Melt the butter and put into a muffin tin (bigger than a cupcake tin. If you only have cupcake, maybe do 5) put into 3 of the holes to make 3 muffins. You want it totally coated in butter.
3. In a blender or with a whisk, mix the eggs, flour, milk and salt together until very smooth
4. Pour into the tins so there is room on top and bake until they poof up and are brown and crispy
5. Take out of the oven and plate. They will start to fall. Cover with powdered sugar and serve with strawberry butter or lemon juice.
Rating: 4 strawberries
Notes: These were so fun! I couldn’t remember the ratio very well so I winged it, and they worked! It was so fun to see them pop up in the oven like that! These are a little eggier and heavier than a popover, and more buttery than a brioche, so it is really just for a quick breaky fling. The strawberry butter added a lot, and the powered sugar did too. Remember when I did the savory one? You can really add anything to make these amazing is the lesson I am learning. Try them out!