Unlike Yorkshire pudding, which must be made right in the roasting pan at the last minute, these easy popovers are made ahead and reheated just before serving. This way you're free for last minute gravy making.
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 tsp salt
In large bowl, beat eggs with milk.
Stir in flour and salt until blended but still lumpy.
Fill 12 well-greased (about 1/8 tsp oil in each) muffin cups three-quarters full.
Place in cold oven. Set oven at 450 and bake for 25 minutes.
With skewer puncture each popover; Bake for 10 minutes longer or until golden brown, crisp and puffed.
Can be made ahead and stored at room temperature, covered with a clean tea towel, for up to 8 hours. Reheat in 325 oven for 5 to 10 minutes or until heated through.