Recipe by Dienia B.
This is for my sister Chris. She loves Mom's popovers. They are the best.
Top Review by Chocolatl
My usual popover recipe uses two eggs, so I was interested in this three-egg version. I used jumbo muffin tins, and got eight of the biggest, loveliest popovers you could want. The outside is crisp, the inside is light, and there is that little moist eggy part in the middle that makes them so delicious. If anyone wants to try this recipe, I do have one piece of advice: do NOT melt butter in the muffin cups and use that for the grease. In order for the popovers to "pop" correctly and provide the light, airy volume, the grease in the cups must be spitting hot. Butter cannot get hot enough without scorching (its smoke point is only 300° F.), and will not produce as good a result. Vegetable oil spray, though, works fine. I don't think they needed the butter for serving, but I have a couple left over and am looking forward to trying them with a little cheese tomorrow morning. Thanks for posting!
Directions See How It's Made
- Preheat oven to 400 degrees Fahrenheit.
- Grease muffin tins and heat the pan for 15 minutes.
- Beat the eggs; add the milk, oil and salt.
- Add the flour and beat until smooth.
- Pour batter evenly into hot popover pan.
- Bake for 35 minutes or until golden brown.
- Serve with butter.