Popovers

Brian Derby (originally from Betty Crocker Cookbook)
Yield: 6 servings

This is the basic Betty Crocker’s Cookbook recipe, plus one slight variation on the theme. I do the recipe 1 1/2 times what they call for in the cookbook, as I use larger-than-recommended cups when baking. We’ve been doing Sunday AM popovers ever since our friend Susie Cox hooked us on them. A well-made popover will be crisp and brown on the outside, and tender and moist on the inside. (May 2005)

3 eggs
1 1/2 cup whole milk
1 1/2 cup all-purpose flour
3/4 tsp salt

Alternate version:
Add 1 1/2 Tbsp melted butter
Reduce salt to 3/8 tsp

Heat oven to 450˚F. Generously grease six (6oz) custard cups [I use large, 6-cup biscuit pans with funky patterns instead — we did a rose pattern this AM and it worked great]. 

Beat eggs slightly. Beat in milk, salt (plus melted butter if using alternate version) and flour until smooth, like pancake mix, but don’t overbeat.

Fill custard cups about half full. Bake 20 minutes. Decrease oven temperature to 350˚F. Bake 20 minutes longer. Immediately remove popovers from cups while hot or they’ll stick to the pan.