Popovers

By MauiDreaming

lighter than Yorkshire Pudding, great with any roast and gravy.
The secret to good popovers is to start them in a cold oven

Ingredients

• 1 cup flour
• 1/2 tsp. salt
• 2 eggs
• 1 +1/4 cups milk
• 1 Tbsp. melted butter
• Whole wheat flour can be used, but will not rise as high.

Details

Servings 8

Preparation

Step 1

Don't open the oven to check popovers until about 5 minutes before they're finished baking or they will deflate.
Sift together flour and salt into a bowl, set aside. In another bowl, whisk together eggs, milk and melted butter. Using with a wooden spoon, add liquid to flour mixture, and stir until well combined, but do not overbeat-(some lumps may remain). Pour batter into a buttered 8-custard cups or 8-muffin pan, filling each cup 2/3-3/4 full. Put them in a cold oven and set the heat for 450F. Bake for 15 minutes. Then reduce heat to 350F and continue baking until fuffed and browned, about 20 minutes more. They should be crisp outside and moist and tender inside. Unmold, pierce sides of popovers with a toothpick to allow steam to escape, and serve immediately.