Steam forming in this egg-rich batter billows each popover into a hollow puff that is virtually all crust—the better to lavish with butter and jam. You can make the batter ahead. Complete step 1, cover batter, and refrigerate for up to a day. When ready to bake, stir batter well and proceed with step 2.
1 cup milk
3 eggs
1 tablespoon sugar
2 tablespoons butter or margarine, melted and cooled
1 cup flour
¼ teaspoon salt
1 In blender or food processor combine milk, eggs, sugar, butter, flour, and salt. Whirl until smooth and well blended, stopping motor once or twice and using a rubber spatula to mix in flour from sides of container.
2 Preheat oven to 400° F. Generously grease standard muffin or popover pans or custard cups. Pour batter into pans filling about half full.
3 Bake until popovers are well browned and firm to the touch. (35 to 40 minutes). Avoid opening oven until end of baking time. Serve hot.
Pop-overs are one of my favorite foods period... My Grandmother used to make them for us askids and right out of the oven with some butter, MMmmmmmm!!!!
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