Tuesday, August 17, 2010
If you don't think you've ever had popovers, you're probably wrong.
Now that we've gotten that initial harshness of reality out of the way, I'll let you know you've probably had popovers except they were called Yorkshire Pudding. It's seriously exactly the same thing except popovers are more commonly associated with breakfast, at least for me. MAKE SURE ALL THE INGREDIENTS ARE ROOM TEMPERATURE BEFORE BLENDING!
Preheat oven to 400. You will need:
2 cups milk
3/4 tsp. salt
6 Tbsp. butter
2 cups flour
beat eggs and milk until blended.
combine flour and salt, cut in butter.
add flour to egg mixture and gradually blend.
fill well-greased custard cups or popover pan (looks like a really deep muffin tin) a little more than halfway full.
Bake for 1 hour. serve with strawberry jam or whatever you want because once again they're your creation! MUHAHAHHA!
TIP: Place cups or popover pan on top of a baking sheet before putting it in the oven to protect against the inevitable spillage.