Popovers

Don't these popovers look fancy? Not to mention complicated!

But these could not be any simpler—all you do is take a bowl, dump the ingredients in, mix it up, and bake!

I was a little tired this morning and forgot to turn the oven on before starting the popovers. And 450ºF takes a loooong time to heat up to.

But like I said, this recipe is great...especially for those tired mornings! It turns out, you have to put the popovers into a cold oven. Perfect!

Popovers are a actually pretty healthy, because you don't add any sugar...unless you put jam on them like me. Yum! These are best straight out of the oven, but ours got a little cold while I was taking pictures. Oops. Oh well, they reheat alright too! Popovers have a slightly eggy taste, and are nice and gold and crunchy on the outside, with a soft inside—which makes them so good to sink your teeth into.

These will impress anyone! Don't worry if you don't have a popover pan, I used a normal muffin pan. Butter it very well!

Popovers

Makes 10

Ingredients:

2 eggs

1 cup milk

1 Tbs. butter, melted

1 cup flour

1/4 tsp. salt

Directions:

1. Butter muffin pans, custard cups, or cast-iron gem pans.

2. Mix the eggs, milk, butter, flour, and salt just until throuoghly blended, without overbeating. (a 1-quart glass measure with a spout is good for mixing, because you can pour the batter right into the pans)

3. Half fill the prepared pans, and set them into a cold oven.

4. Turn the heat to 450ºF  and bake for 15 minutes, then reduce the heat to 350ºF and bake about 15 minutes longer, until they are puffed and golden brown on top.

5. Remove from the pans and serve piping hot.

Whole-Wheat Popovers

Use 2/3 cup whole-wheat flour and 1/3 cup all-purpose flour instead of 1 cup all-purpose flour. These will not rise as high as regular popovers.