Popovers

Ahhh, breakfast pastries, muffins, rolls . . . what fun to dig through recipes looking for something fun to bake on a lazy, rainy Saturday morning. And I was definitely in a baking mood today. I wanted to bake every bread recipe I looked at. After two loaves of bread and a batch of popovers I called it good otherwise I could have gone on and on with no end in sight.

I think technically these should be called popunders instead of popovers. I’m betting that they didn’t “pop” up as much as they should have because I used custard cups instead of popover cups. I just can’t see spending that much money on a pan for one purpose, especially a purpose that I don’t have very often. They still tasted good, a bit more dense than they were supposed to be, but yummy none the less. You can see in the photo above that one ended up sinking in the middle and the other is upside down so that you can see the popped portion. Slather it with jam and no one will know any better. Oh, and don’t mention they are supposed to be popovers either. Enjoy!

Popovers
2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt

Heat over to 450 degrees. Grease 6-cup popover pan or six 6-ounce custard cups generously. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about one-half full. Bake 20 minutes. Decrease oven temperature to 350 degrees. Bake 20 minutes longer or until deep golden brown. Immediately remove from cups and serve hot.

Makes 6 popovers

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2 thoughts on “Popovers

  1. They look pretty good!Also called Yorkshire Pudding and great served with roast beef..With roast beef, you can also just cook them by pouring the batter in a flat cook sheet and cook them in the oven. Cut them in squares and serve with gravy.Yum.

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