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Popovers

(2 Votes)

This traditional American favorite lives on! There's something about warm popovers on a lazy Sunday morning that really harkens back to a more peaceful time. Don't forget to stock up on your favorite flavor of jam because these sweet desserts will sure go fast!

What You'll Need

  • 2 cold eggs
  • 1 cup cold milk
  • 1 tablespoon butter, melted
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

What to Do

  1. Preheat the oven to 425 degrees F.
     
  2. Grease 6 custard cups or muffin tins.
     
  3. In a large bowl, combine all the ingredients and beat with a wooden spoon until smooth. Immediately pour the batter into the prepared cups or tins, filling halfway.
     
  4. Bake for about 35 minutes or until golden brown and puffy.
     
  5. Cool slightly before removing from custard cups.
     
  6. Makes 6 popovers.

     

Notes

These will "pop" up better if you don't open the oven until near the end of the suggested cooking time. Serve plain, with butter, or with your favorite jam or jelly.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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These will even be better if you place the popover pan in the oven for at least 10 minutes before filling with the batter. Make sure and grease or oil the containers AFTER taking it out of the oven and before filling. Add the eggs to a blender and blend well for at least 30 seconds. Then add the milk, then the flour and then the butter. Fill the HOT tins about 1/2 to 3/4 of the ways up. I then top mine with Parmesan cheese before placing in the oven. Along with the flour I usually also add a dash of garlic powder, onion powder and black pepper and about a Tbsp or two of sugar or Splenda. I usually bake these at 400, not 425, for 35 min or so. At the 35 min mark just keep an eye on it and take out when golden brown. After taking it out of the oven, immediately cut a hole in either the top or bottom to let the steam out. If you don't do this it has a tendency to be soggy on the inside. Believe me, if you follow my instructions, these are to die for.

I've used this recipe for years however I get much better result having the egg and milk at room temperature.

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