Recipe by Potluck
The secret to these popovers is not to be chintzy with the batter. Do not use insulated cookie pan to hold the custard cups, the popovers will refuse to pop.
Top Review by Porfavorcorona
I used a muffin pan and then baked for a shorter time (around 30 minutes). They turned out just like they should have - fluffy and yummy! The insides were mostly hollow with custardy walls. Great with butter, jam or honey. Made for My-3-Chefs Fall 2008.
- 3 eggs, slightly beaten
- 1 1⁄2 cups milk
- 1 1⁄2 teaspoons butter, melted
- 1 1⁄2 cups flour, sifted
- 1⁄4 teaspoon salt