October 23, 2006



1 1/4 cups milk
1 cup flour
2 tablespoons butter, melted
1 teaspoon salt
2 large eggs

Preheat oven to 450. Grease and flour a popover or muffin tin. In a large bowl, whisk together flour and salt. In the measuring cup you melted* the butter in, whisk together eggs, milk, and the butter. Pour over flour mixture, and gently fold to blend. Fill the popover/muffins wells cups about three-quarters full. The amount you will yield depends on the type of pan used. Bake for 15 minutes. Reduce the temperature to 350, and bake for an additional 20 minutes. They will be very puffy and brown. Remove from pan. You may want to pierce before serving to avoid steam burns.

*in the microwave, less than a minute.

My thoughts:
Popovers are sort of a miracle of baking science. No baking soda, no baking powder, no fluffy eggs whites and yet they puff up to incredible heights. We served these with a green salad with homemade vinaigrette and sliced steak.