Popovers
Popovers
4 Eggs, 2 cups Flour, 2 cups Milk, 1 teaspoon Salt*,
Directions
Heat the oven 450* – Grease 12 deep custard cups (5 ounces) or 16 muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt* and beat just until smooth. Do not overbeat.
Fill custard cups ½ full, muffin cups ¾ full. Bake for 20 minutes and turn down to 350* bake for another 20 minutes.
Serving options: Fill popovers with a chicken salad, cut up cooked chicken breast, add cut celery, sliced almonds, apples, and blend together with mayonnaise. Popovers are good all by themselves as the bread to a meal or for breakfast with butter and jam.
*Salt we feel is optional we seldom use it and the popovers are good without it.
Author’s Comments
This is a recipe my Mom tried from her 25th Anniversary Betty Crocker Cookbook. The recipe in her book has the same ingredients only half the proportions. My Betty Crocker Cookbook (has no edition and the pages are all yellowed) which doubles the recipe as shown above. This recipe has fast become a favorite in our family.
Since I took the photo attached my Mom purchased a Popover Pan at a nice specialty cooking supply store and her popovers really are coming out pretty.
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