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    from Cook's Country Mag. Easy, yet elegant enough for company and/or brunch. Relatively low fat, uses only 1 Tbls butter, and skim milk. Low fat or regular milk can be used, but the higher the fat content, the more tender and less crispy the edges will be. Replacing some of the flour with cornstarch also promotes crispness. Puffs up big in the oven like a popover, but custardy in the middle. Serve with different berries and a light whipped cream. Use an ordinary skillet with sloping sides to get an even rise.

    Recipe #463149


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