Prep 5 mins
Cook 40 mins
This is the Winning Recipe for 1993 in the San Francisco Chronicle, from Flo Braker.
- 2 eggs
- 1 cup milk, at room temperature
- 1 tablespoon melted butter
- 1 cup flour
- 1⁄2 teaspoon salt
- butter, softened (for greasing popover cups)
- Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
- Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
- To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
- Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
These are so easy to make! And they're cheap too! I added some garlic salt to the mix and then topped it with a little bit of shredded cheese before I baked it. They turned out soooooo delicious!
Newest Zaar Tag 2008 ~ As I've never made popovers before, I didn't know what to expect. They were lovely! Almost similar to a Yorkshire Pudding but easier! Served with a lamb stew. I made half the recipe as there are only two of us and got five out of this. I used a regular cupcake/muffin tin for these. They come out light and airy. Easy to make...will definitely make again. Thanks evelyn!