Pfitzauf (Swabian popovers)

Pfitzauf (Swabian popovers)

Too few ratings

Tweety Berlin

“While baking in the oven, the Pfitzauf nearly triples in size! You might say it’s the Swabian (or southern German) version of what happens when a popover meets of a soufflé.”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
40 g butter
eggs
1½ vanilla sugar
1 tbsp confectioner’s sugar
125 g flour
250 ml whole milk
salt
butter (for greasing)
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • oven
  • pot
  • 8 baking tins (mini)
  • baking sheet
  • 2 bowls
  • whisk
  • hand mixer with beaters
  • pastry brush

Nutrition per serving

Cal
153
Protein
5g
Fat
8g
Carb
15g

Step 1/3

  • 40 butter
  • oven
  • pot
  • 8 baking tins (mini)
  • baking sheet

Pre-heat oven to 200°C/390°F. Melt butter in a pot. Place baking tins on a baking sheet and transfer them to the oven to pre-heat.

Step 2/3

  • 3 eggs
  •  vanilla sugar
  • 1 tbsp confectioner’s sugar
  • 125 flour
  • 250 ml whole milk
  • salt
  • 2 bowls
  • whisk
  • hand mixer with beaters

Add eggs, vanilla sugar, and confectioner’s sugar to a bowl and whisk to combine. In a separate bowl, mix flour, a pinch of salt, and milk with a hand mixer. Beat in the egg mixture. Add melted butter and stir to combine.

Step 3/3

  • butter (for greasing)
  • confectioner’s sugar (for dusting)
  • pastry brush

Remove baking tins from the oven (be careful, they might be really hot). Generously grease the tins with butter using a pastry brush. Immediately fill half of the tin with the batter. Transfer to the oven and bake at 200°C/390°F for approx. 25 – 30 min., or until golden and just about tripled in size. Let cool and remove Pfitzauf from the baking tin. For serving dust with confectioner’s sugar and enjoy!