Popovers

140. This morning when I woke up and looked outside, there was 10 inches of snow on the ground and snow drifts against the windows. A winter wonderland! A snow day is an invitation to bake or cook something wonderful! How about Popovers?My popover pan is about 27 years old and has been hiding in my pantry for several years. While reading blogs the other day, I came across Maya*Made's post on Popovers. Her recipe is the basic recipe that always turns out great! Years ago I had a recipe that incorporated melted butter in the batter...I...just...can't...seem...to remember...where I put it.
I mix the batter vigorously, butter the popover pan and I sprinkle just a bit of flour inside my pans. I've always had a "sticking" issue in this pan...anyone else have this problem?
The batter is thin and runny...but not watery.
Popovers

1 cup flour

1 cup milk

2 eggs

1/2 teaspoon salt

Mix all together in a mixer, blender, or by hand with a whisk. Pour into prepared muffin cups or a popover pan filling cups only half full. Preheat oven to 400 degrees. Bake for 15 minutes then decrees heat to 350 degrees and bake for about 20 to 25 minutes longer till the crust turns golden brown. DO NOT OPEN THE OVEN WHILE BAKING!!!

Serve with butter and jam, lemon curd or honey butter.
They will be crispy on the outside and soft and damp on the inside from the steam.

Time to shovel snow! Bake something today!

“If thou tastest a crust of bread,

thou tastest all the stars and all the heavens.”
~ Robert Browning (1812-1889)