Popovers Recipe

When I was a little girl, quite a few years ago, every Christmas morning my mother made popovers for breakfast. She wouldn’t start them until after presents were opened, but it was a treat we enjoyed. When I made them the first time, I was delighted by the simplicity of this tasty dish.

Popovers 8-12 yield

1-1/2 cups milk
1-1/2 cups flour
1/2 teaspoon salt
4 jumbo or 5 large eggs

Method:

Preheat oven to 425 degrees.
Grease muffin tins very well.
Pour milk into a medium size bowl.
Add flour and salt.
Beat until blended well. Be careful not to over beat.
Add eggs one at a time, beating after each one. When blended, add the next one.
Fill cups 3/4 full.
Bake at 425F for 20 minutes.
Reduce temperature to 325F and continue baking for 20 minutes or until golden brown.
Serve with jam (I’m partial to red raspberry jam, plus it is festive).

Enjoy.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.