A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. —Emma Magielda, Amsterdam, New York
- 1/2 cup milk, room temperature
- 1 egg, room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water.
- Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake). Yield: 2 servings.
Originally published as Popovers in Reminisce Extra April 1996, p47
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