I love popovers! And if you dare leave me alone with a pan of popovers and a jar of jam I'm likely to eat every last one and have the jar licked clean within 5 minutes. So it's no surprise that this recipe is a Sunday morning favorite; and God help the person who comes within a foot of the additional pan I make just for myself - people have been known to lose extremities in such scenarios. Seriously.
*Forget what you've heard elsewhere. The secret in making good popovers is to start them in a cold oven.
- 2 eggs
- 1 cup milk
- 1 tablespoon butter, melted
- 1 cup white flour
- 1/4 teaspoon salt
Put all ingredients in a large bowl and mix thoroughly, without overbeating. Half-fill buttered muffin pans or custard cups. Put them in a cold oven and set the heat for 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 15-20 minutes. Test one to be sure it's done by removing it from the pan: it should be crisp outside and moist and tender inside.
(Makes about 10 popovers)