Wednesday, February 4, 2009


1 c. all purpose flour
1/4 t. salt
1 c. milk
2 large eggs, lightly beaten

Combine all ingredients; beat at low speed, until smooth. Place in a well greased, preheated (425*) muffin pan. Pour batter into hot tins, until each is half full. Bake at 425* for 15 minutes. Reduce heat to 350*; bake for 18-20 more minutes. Turn oven off. Pierce each popover with the tip of a knife to let the steam out. Return popovers to oven for 5 minutes to crisp.

Yields one dozen.


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