Popovers

Popovers  ~  Lisa Lamb
12/2014

Three Rules For Making Popovers

1.) Pan is hot before you fill with batter.

2.) Don't overfill the pans.  Fill each less than 1/2  
     full.

3.) No peeking when they are in the oven.

Ingredients:

1 1/2 Tablespoon unsalted butter, softened for 

   greasing pans.

1 1/2 cups sifted all purpose flour

3/4 teaspoon  salt

3 extra-large eggs, room temp

1 1/2 cup whole milk at room temp

Directions:

Preheat oven to 425*F

Generously grease popover pans or custard cups with softened butter.  You will need enough for 12 popovers.

Place the pans in the oven for 2 minutes to preheat.  

Meanwhile whisk together the flour, salt, eggs, and milk, and melted butter until smooth.  The batter will be thin.  

Fill the heated popover cups lass than one-half full and bake exactly 30 minutes.  DO NOT PEEK!

Serve warm.