Perfect Popovers

Contributed By: Kay Davis


2 cups all purpose flour--Gold medal is recommended
1 teaspoon salt
4 large eggs
2 cups whole milk
2 tablespoons melted butter or margarine


Put eggs and milk in a large mixing bowl, stir with wire whisk for 50 seconds. In smaller bowl, briefly whisk flour and salt, then add it to the egg milk
mixture. Whisk for thirty to fifty seconds. Add melted butter, stirring with a whisk for a few seconds, then a wooden spoon.
The batter should be smooth. Let it rest for 30 minutes to develop the gluten. While batter is resting, put about 2 tablespoons vegetable oil in a small
bowl. Use the oil to thoroughly grease inner bottom and sides of nonstick muffin tins. After the thirty minutes are up, measure out half a cup of batter
to fill each muffin tin until almost full. Put them on the top rack in a cold oven. Turn oven to 425 degrees and bake no longer than thirty minutes.
The popovers will expand dramatically and should be easy to remove from muffin tins. Serve them immediately or re-heat them later in a toaster oven for
five minutes. A hungry family will eat these in no time.

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