These may be the easiest popovers to make – ever!
Crusty outside and drier than most popovers inside – great for filling with chicken salad etc. Or ice cream and chocolate sauce, which tastes like an eclair!
A while back I did a series of popover recipes which I called The Popover Experiment. I had a lot of fun – and ate a lot of popovers – while working on that series of recipes. It’s truly amazing how many variations of popover recipes there are. And I can say with all honesty that I’ve never eaten a popover I didn’t enjoy!
Recently I made popovers for my grandchildren while visiting with my son’s family. I found this recipe in my son’s 1980’s edition of the Good Housekeeping Illustrated Cook Book., which I used religiously when my sons were teenagers. (Awhile ago I purchased used copies for both my sons, so they now each have their own copies of the same cookbook I used when they were growing up!)
As you can see in the photo above, these popovers are huge and crusty. The centers are drier than most popovers, perfect for filling with chicken salad etc. – OR – ice cream and chocolate sauce! Of course, all popovers are delicious just slathered with butter and a bit of jam.
Here’s my grandson’s idea – melted chocolate. He was one happy boy!! ; o )
Oven at 375 F Bake for 50 minutes
++ Grease popover pans if they’re not ‘nonstick’.
- 3 eggs
- 1 cup milk
- 3 Tbs. butter
- 1 cup all-purpose flour
- ½ tsp. salt.
Beat 3 eggs, 1 cup milk and 3 Tbs. butter at high speed until foamy. Add 1 cup all-purpose flour & ½ tsp. salt. Beat until combined and foamy.
Bake at 375F for 50 minutes. Pierce each popover with a knife to allow steam to escape.
++ Recipe courtesy of the 1980’s edition of the Good Housekeeping Illustrated Cook Book