1 cup sifted flour 1 cup milk
1/2 tsp salt 2 eggs
Preheat oven to 425* (Hot).
Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.
Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.
Try them split and toasted, too.
1/2 tsp salt 2 eggs
Preheat oven to 425* (Hot).
Beat ingredients with rotary beater JUST until smooth. (Over-beating will reduce volume)
Pour into well-greased deep muffin cups - 3/4 full; or oven glass cups - 1/2 full.
Bake until golden brown, 40 to 45 minutes. If not baked long enough they will collapse. Serve at once.
Leftover popovers take well to freezing. No need to thaw, just pop into oven. To reheat, place in paper bag or aluminum foil and set in hot oven (425*) for 5 minutes.
Try them split and toasted, too.
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