Bernadette’s Popovers

By jeenikeen

Ingredients

• 4 eggs ***
• 2 cups milk
• 2 cups flour
• 1 teaspoon salt

Preparation

Step 1

Preheat oven to 450

Spray a 12 cup muffin pan with Pam or other nonstick cooking spray.
***If you think your eggs might be too small or too large, you can easily check them by mixing them up in a measuring cup. Four eggs should measure approximately one cup. If yours don’t, adjust by adding more egg or pouring some out.

You should mix this recipe by hand with a whisk. If you use an electric mixer, it will add too much air to the eggs.

Whisk the eggs until they’re a light, uniform color, buy not yet fluffy. If should take no more than a minute or so.

Add the milk and whisk it in until it’s incorporated.

Measure out the flour and dump it in the bowl all at once. Dump in the salt on top of it. Then stir for a moment or two with a wooden spoon until all the flour has been moistened and incorporated. You will still have lumps (like brownie batter) but that’s fine. In this recipe, you actually want lumps!

Transfer the batter to a container with a spout. Pour the batter into the muffin cups, filling them almost to the top.

Bake at 450 for exactly 30 minutes. (Don’t peek while they’re baking or they’ll fall)

When 30 minutes have passed, remove the pan to a cold burner or a wire rack and pierce the top of each popover with a sharp knife to release the steam.

Let the popovers stand in the pan for a minute or two, and then tip them out into a napkin-lined basket.

Serve with sweet butter, salted butter, fruit butters, jams, jellies, or cream cheese.