Ingredients
- 6 tsp. beef drippings, (if unavailable, sub unsalted butter and heat in the oven 3 min.; add 1/4 tsp. salt to the batter)
- 2 eggs, at room temperature
- 3/4 c. milk, at room temperature
- 1/4 c. water
- 1 c. - 2 Tb. all-purpose flour
Preparation
Step 1
Preheat on oven to 400 degrees. Lightly grease six 1/2-cup muffin-tin cups with nonstick cooking spray. Put 1 tsp. of the drippings into each cup. Heat the muffin tin and drippings in the oven for 3-5 minutes. Don't let the drippings burn.
Meanwhile, in a bowl, whisk together the eggs, milk, and water. Whisk in the flour until it forms a smooth batter. Using oven mitts, remove the hot muffin tin and immediately fill each cup with 1/3 cup batter. The cups will be about 3/4 full. Bake for 25 minutes without opening the oven door. The popovers will be puffy with crisp brown crusts and hollow, moist interiors. Serve immediately.
Gruyere-Horseradish Popovers: Before whisking in the flour, stir in 2 Tb. prepared horseradish. When the batter is smooth, stir in 1/2 cup finely grated Gruyere cheese and proceed as directed.