Sunday, August 22, 2010


Popovers, hot from the oven and ready for breakfast with jam and butter or lunch and dinners as a bread side. Serve them with rib roast beef (prime rib) and  au jus and use them to sop up the natural gravy like individual Yorkshire pudding. Yummy any way serve them.
These popovers are so easy to make.
A simple batter, just eggs, flour, milk, salt and oil.
Whisk until blended and let it rest about 10 minutes or longer.
Spray 8 custard cups generously with cooking spray or grease with shortening.
Divide batter into the custard cups. It will fill them about half full.
You can also use a popover pan or even a cupcake pan.
When you remove them from the oven, pierce the tops with the tip of a sharp knife to release some of the steam inside.
They will be puffed high
and golden brown when done.
Remove from pans and serve right away.
They only take 30 minutes in the oven.

2 eggs
1/2 t salt
1 T vegetable oil or melted butter
1 C flour
1 C milk
Whisk eggs, salt and oil until blended. Whisk in flour and milk. Let batter rest at least 10 minutes
while you preheat the oven to 425 and generously grease a popover pan or 6 custard cups.
Pour batter into cups and bake for 25-30 minutes. Pierce tops with the tip of a sharp knife to release the steam. Serve hot. 



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1 comment:

  1. Thanks for the recipe-- I used to make these all the time when i was in college, because they really ARE so easy! but i'd forgotten how.