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
Total TimePrep: 10 min. Bake: 30 min.
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 large Eggland's Best eggs, room temperature
- 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.
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.
Nutrition Facts1 popover: 132 calories, 3g fat (1g saturated fat), 109mg cholesterol, 105mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein.
Originally published as Grandma's Popovers in Taste of Home August/September 1999
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