Popovers

These beauties are delicious with a schmear of butter and a drizzle of honey, or some jam, or just by themselves. They are hollow inside and will deflate some after you take them out of the oven.

One of the secrets to the big "pop" in popovers is the pan. It is specially designed to allow for maximum heat to get around the batter and cook all of the popovers equally at the same time. I've tried making them other ways, but they just don't bake up as nicely. The pans can be pricey, but they are so worth it!

The other secret is having a hot oven. You need to preheat the oven before prepping the pan and making the batter, so it will be really hot and ready when you put the pan inside.

Enjoy!

Ingredients

 4 eggs
2 cups all purpose flour
2 cups skim milk
1 teaspoon salt

Directions

Heat oven to 450 degrees F.

Butter and flour your pan. This step is important to facilitate the popovers climbing up the sides of the cups as they bake. Take your time and do a good job with this. Smear a light coat of butter all around and on the top rims and then put a teaspoon or so of flour in each cup and pat the pan around to coat the butter layer with a dusting of flour. Smack the extra out in the garbage or in the yard. :)

Put all the ingredients in your blender and give it a whirl, only until mixed. Many have warned that over mixing interferes with the rise. I have not mixed for minutes at a time, but I do give it a whirl, scrape the blender to make sure all the flour is mixed, then blend it until it is mixed well (5-10 seconds or so).

Pour evenly into prepared pan and bake at 450 degrees for 10-20 minutes, until popovers have risen well. Look through your oven window instead of opening the door. That definitely can effect the rise.

Once they have popped well and are getting pretty brown, reduce the heat to 350 and bake for 10-15 more minutes, until nicely browned (see picture). If they start to get too dark on some of the high points (without being evenly browned), place a sheet of foil over the top of them (just stick in on top, no need to crimp it).

When you take them out of the oven, carefully remove them immediately and enjoy while hot. They are still good when they cool, but taste best right out of the oven (and come out of the pan easier, too).