Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs large |
| ¼ teaspoon | Salt |
| 1 cup | Flour |
| 1 cup | Milk |
Butter 8 muffin cups or 6 custard cups. In a blender mix eggs with flour,salt and milk until very smooth, pour batter into cups, fill to no more then a ¼ inch below the top. If using individual cups set them well apart on a cookie sheet. Bake at 375 for about 50 miutes, or until popovers are puffed, well browned and firm to touch. Run a knife around the edge of each popover to loosen. Serve hot. For extra crispy popovers return to baking cups tilting the popover at an angle. Pierce side with paring knife and return to turned off oven for 5 to 10 minutes. VARIATIONS: Rice & Parmesan: Cook 3 Tbs of rice, drain and let cool, mix with ¼ cup of parmesan cheese grates and add to the batter while it's in the blender.
Bran & Cheddar: ⅓ cup bran cereal flakes, ¼ cup Cheddar cheese shredded, add the batter while it's in the blended Cornmeal & Green onion: ⅓ cup yellow cornmeal, ⅓ cup thinly sliced green onion, 1 clove garlic minced. Add to batter while it is in the blender. From Sunset Magazine.
Recipe By :
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