Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack
- 1-1/4 cups whole milk
- 1 tablespoon butter, melted and cooled
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- In a small bowl, beat the milk, butter, flour and salt until blended. Add eggs, one at a time, beating well after each addition. Fill buttered popover pans or large custard cups three-fourths full.
- Bake at 450° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until very firm. Remove from the oven and prick each popover with a sharp knife to allow steam to escape. Serve immediately. Yield: 9 servings.
Originally published as Christmas Morning Popovers in Test Kitchen Favorites 2004 2005, p42
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Reviewed May. 17, 2013
"Enjoyed thoroughly and easy to make. I also added some cinnamon for breakfast popovers. Very nice!"