Thursday, July 23, 2009


Tim just introduced me to the joys of popovers this year. Can't believe I've lived this long without eating them! The only catch is that you have to buy a special popover pan for this recipe. Buy one, you will not regret it.

2 eggs
1 c milk
1 T melted butter
1 c flour
1/4 tsp salt

Pre-heat oven to 450 degrees, spray popover pan with pam (spray generously).

This is what a popover pan looks like. . . although these popovers look like they were over mixed! Chicago Metallic 6-c. Nonstick Silverstone Popover Pan

Beat 2 eggs until light. Add remaining ingredients. Beat until blended for 30 seconds with an electric beater. Batter should look like heavy cream - do not over beat it or the popovers won't "pop" properly. Similar to the ones in the pan above!

Pour batter into pan so that each cup is 1/3 full. Bake 20 minutes at 450. Reduce heat to 350 and bake 20 more minutes. They will be brown and crusty when done.

Best eaten straight from the oven with butter and honey.

Other recipes you may like:
buttermilk biscuits
cinnamon coffee cake

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