Popovers

Because I was feeling ever so British, or perhaps it was because I found this recipe in a magazine and thought to myself what in the heck is a popover... I decided to make some.  This is one of those recipes that you could do add-ins with very easily.  Oh, and the ingredients are all things you should have lying around the house!  Well not lying around the house hopefully, but in your kitchen.

Popovers

1 1/2 cups all purpose flour

3/4 tsp salt

3 large eggs

1 1/2 cups milk

4 tbsp unsalted butter



1.  Mix together flour and salt; make a well in the center.  In a separate bowl mik to gether eggs and milk.  Pour the egg mix into the well.  Gradually stir into flour until the batter is the consistency of heavy cream yet still lumpy.  (Apparently the lumps are the key to an excellent popover).  Allow batter to rest for at least 30 minutes to an hour.

2.  Preheat oven to 425 degrees F.  Place 1 tsp butter in each cup of a 12-cup muffin tin.  Or you can use two 6-cup popover tins.  (Who has popover tins?  No really, who are these people...)  Heat in oven until butter melts, about 1 minute.  Divide the batter amongst the cups filling each about 3/4 full.  Bake until popovers are puffed and golden brown.  About 20 minutes.  Serve immediately.

For being so small, these little guys are really quite filling.  I made them at dinner time and I think that they would have been better as a breakfasty treat.  I, being the southerner that I am, smothered mine in butter!  They were quite delicious. 

This recipe came from Country Living Magazine Vol.33 No.9