Dutch Baby Popovers
|6 Large eggs
1 C flour
1/2 t salt
2 T butter, melted
2 T shortening
1 C milk
|Make batter at least 1 hour before baking or even a day ahead.
Put eggs, flour, salt, milk and butter in blender. Cover and blend 30 seconds at medium speed, until smooth. Cover batter and let stand up to 4 hours at room temperature or chill overnight. Heat oven to 450� . Using 1 tablespoon of shortening for each, grease two 9" metal pie pans or ovenproof iron skillets. Place greased pans in oven for 5 minutes to heat.
Pour batter into pans and bake 20 minutes. Reduce oven temperature to 350� and bake 5 to 10 minutes longer, until edges are puffed and golden. Remove to warm serving plates and cut into wedges. Makes 8 servings. Good with syrup or any kind of fruit sauce.
Strawberry Sauce: Thaw one 10 ounce package of frozen strawberries. Mix 1/4 cup water and 1 1/2 teaspoon cornstarch in a 1-quart saucepan. Stir in strawberries and 1 teaspoon fresh grated lemon peel. Stir over moderate heat until it comes to a full boil.