Popovers

Contributor:  LeRose Peterson
CC Original

"My mother, Rose Doty, made these for years.  They're great!  I always double the recipe and bake in custard cups.  That makes them bigger and better."

1 cup flour
1/4 tsp salt
1 T butter
3 eggs
1 cup milk

Sift flour and salt into mixing bowl.  Beat eggs, add milk and melted butter.  Add liquid to dry ingredients and beat with egg beater until almost free from lumps.  Fill greased muffin pans 2/3 full.  Bake.

Each popover should have doubled in size and should be dry, crisp and holly.  If not shoroughly baked, they'll shrivel and be moist inside.

REMEMBER:  Bake in a 425 degree oven for 20 minutes.  Turn oven off  and leave in oven for another 20 minutes.  NO PEEKING!

Printable Version