Saturday, February 13, 2010



1 c. flour
1/2 t. salt
2 eggs
1 1/4 c. milk
1 T. melted butter

Whisk the dry ingredients together in one bowl. Whisk the wet ingredients together in a second bowl. Then fold the wet ingredients into the dry ingredients, stirring very lightly until mostly blended. Pour into a well greased muffin or popover tin, (Make sure that the cups are greased all the way to the top edge.) Filling the cups about 2/3 full.

Bake for 15 minutes at 450*, then 20 minutes at 350*. Serve at once with butter, jam, honey, etc.

OR, you could slice them open and fill the inside with Chicken salad.


Sherry said...

Years ago, my mother-in-law made popovers for roast beef. She used the pan drippings from the roast to make the popovers. They were delicious. I haven't made them in years. I'd have to dig for the recipe.

Traci said...

That sounds like a great idea. I've been throwing them together as a side for stews and soups. But really I just like them best with jam, lol!