When I was a child, I remember a restaurant that served popovers in their bread basket. I fell in love with them and was thrilled when I discovered this easy recipe for them. The first time I baked them, Amy fell in love with popovers especially after Dad suggested that they made a good container for a scoop of ice cream drizzled with chocolate sauce. We tried it and they were great!
4 large eggs (at room temperature)
1 1/4 cup milk (at room temperature)
3 Tbsp oil
1 cup flour
3/4 tsp salt
Preheat the oven to 425. Heavily greased muffin pan with butter. In a blender, combine eggs, milk, and oil. Add flour and salt and blend 15 seconds or until combined. Pour batter into prepared muffin cups filling each cup 3/4 full. Bake for about 28 minutes, until puffed and well browned. DO NOT open the oven door during the baking process or popovers will not rise. Remove pan from oven and immediately tip popovers out of pan onto work surface or cooling rack. Pierce each popover with toothpick or skerwer to allow steam to escape. Serve immediately.
Yield: 12 Popovers
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