Pop on Over

I just discovered a new favourite staple recipe. Have you ever tried popovers? I must have lived a deprived childhood because I had never heard of popovers until yesterday.

For the uninformed (as I was) popovers are little baked bites of goodness, not unlike Yorkshire puddings. They are super-easy to make. We ate our popovers with beef stew, but they would taste yummy slathered with jam for breakfast too. These popovers were so tasty, my husband and his friend ate thirteen of them for supper last night.

Popovers

(Do not preheat your oven)

2 eggs
1 C. milk
1 C. all-purpose flour
1/2 tsp. salt

1. In large bowl, beat eggs; stir in milk, flour and salt until blended. (Don't overmix; ignore a few lumps). Fill 12 well-greased muffin cups 3/4 full with batter.

2. Place in cold oven. Turn oven to 450 degrees; bake for 25 minutes. Remove and prick with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350 degree oven for 5 to 10 minutes.)

These are very tasty. Make sure to bake a double-batch!