Friday, February 8, 2013


Ingredients (to make 12)
* 4 eggs
* 2 cups milk
* 2 cups flour
* 1 tsp salt

1. Heat the oven to 450.  Grease the popover pans.
2. Beat the eggs slightly by hand, then add the milk, flour and salt.  Beat the batter just until smooth.  Do not overbeat.
3. Fill the cups 1/2 to 3/4 full.  Bake for 25 minutes, and then lower the oven temperature to 350.  Bake for an additional 15-20 minutes.
4. When you take them out of the oven, immediately pierce the top of the popover with a sharp knife.  This slice allows the steam to escape and helps prevent the popover from sinking down into itself as it cools.

I grew up on these with Sunday pot roast dinners, and was thrilled to receive 2 popover pans for my birthday this week.  These are amazing fresh from the oven.  The recipe is so easy, and you probably have every ingredient on hand!  While popovers are best made in a popover pan, you can make these in a muffin tin, but they won't have the traditional shape.  You do want these to be quite dark, and when you take them out of the oven you might think that you have overcooked them.  But soldier on - slit the tops with the knife, and when you serve them they will have softened just enough and will be perfect!

This recipe is to make 12, but you can divide this to make 3, 6 or 9, simply make the appropriate adjustments to the ingredient amounts.  My kids loved these and now wonder why I haven't been making these for them for years.  Also - while obviously still bread, these do have higher protein and lower carbohydrates then most breads or biscuits.

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