Popovers

COOK TIME: 40 Min

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

Preheat the oven to 425 degrees F.
Grease 6 custard cups or muffin tins.
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.
Bake for about 35 minutes or until golden brown and puffy.
Cool slightly before removing from custard cups.
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.

Your Recently Viewed Recipes

Rate

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

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Chef Boy R Me

May 27, 2013

These will even be better if you place the popover pan in the oven for at least 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 seconds Then add the milk then the flour and then the butter Fill the HOT tins about to 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 not for min or so At the min mark just keep an eye on it and take out when golden brown After taking it out of the oven immediately cut a…Read More 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

elrose1954 1331970

May 27, 2013

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