Still warm from the oven, popovers are always a fun accompaniment to a homey meal. I was raised on these - my grandmother often made them for our Sunday dinners. The recipe could not be simpler.
-Debbie Terenzini, Lusby, Maryland
6 ServingsPrep: 10 min. Bake: 30 min.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 Eggland's Best Eggs
- 1 cup 2% milk
- In a large bowl, combine flour and salt. Beat eggs and milk; whisk
- into dry ingredients just until combined. Cover and let stand at
- room temperature for 45 minutes. Grease cups of a popover pan well
- with butter or oil; fill cups of two-thirds full with batter.
- Bake at 450° for 15 minutes. Reduce heat to 350° (do not open
- oven door). Bake 15 minutes longer or until deep golden brown (do
- not underbake).
- Run a table knife or small metal spatula round edges of cups to
- loosen if necessary. Immediately remove popovers from pan; prick
- with a small sharp knife to allow steam to escape. Serve
- immediately. Yield: 6 popovers.
Editor's Note: You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.
Nutritional Facts: 1 popover equals 132 calories,