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2 eggs
1 cup milk (not less than 2%)
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon cooking oil
Place eggs in bowl/add milk/flour/and salt
Beat 1 and 1/2 minutes with electric mixer
Add cooking oil and beat mixture for 30 seconds more
(Do not overbeat)
Fill 6-8 well-greased popover tins or custard cups 1/2 full
Bake at 475* for 15 minutes
Reduce heat to 350* and bake until browned and firm
(25-30 minutes longer)
A few minutes before removing from oven prick popovers with a fork to let steam escape
If you like popovers dry and crisp turn off oven and leave popovers in oven 10 minutes with door ajar
Serve hot.
Yield: 6-8 popovers
1 cup milk (not less than 2%)
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon cooking oil
Place eggs in bowl/add milk/flour/and salt
Beat 1 and 1/2 minutes with electric mixer
Add cooking oil and beat mixture for 30 seconds more
(Do not overbeat)
Fill 6-8 well-greased popover tins or custard cups 1/2 full
Bake at 475* for 15 minutes
Reduce heat to 350* and bake until browned and firm
(25-30 minutes longer)
A few minutes before removing from oven prick popovers with a fork to let steam escape
If you like popovers dry and crisp turn off oven and leave popovers in oven 10 minutes with door ajar
Serve hot.
Yield: 6-8 popovers
