Thursday, October 9, 2014


One of my childhood memories is my mom would make popovers in the morning for special occations. 
Although these are easy to make they do take a while to bake, but totally worth it. 



Preheat to 400 degrees.

2 beaten eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1/4 teaspoon salt
(1 tablespoon shortening or cooking spray)

You can use an actual popover pan or muffin pan, grease (or spray) each cup, bottoms and sides.

Now start in a medium mixing bowl, whisk eggs first, then add milk and oil until combined the add the flour beat until smooth. The mixture will be runny.

Fill the prepared cups half full with batter.

Bake for 40 minutes or until very firm.

Remove immediately from oven and prick the tops with a fork to let the steam escape (the trapped moisture will soften the popovers and make them soggy).

For crisper popovers, return to the oven for 5 to 10 minutes.
Remove popovers from cups and serve immediately.
I used a muffin pan so it made 10 popovers, with a popover pan it should make about 6.

The version that I made are made with cinnamon.
Add 1/2 teaspoon cinnamon to the flour before pouring into the wet mixture.

Finally, you can fill with butter, jam or honey. Really, pretty much whatever you want.