Popovers can be eaten as a part of just about any meal. It makes a great breakfast food or goes really well with soups or salads. The list goes on and on.
I remember when I was going to school in Amherst, MA; there was a great little cafe called Judies’s that was famous for its popovers.
The best popovers I’ve ever eaten are at Eleven Madison Park in New York City.
It’s a really simple, rather low-fat recipe.
2 to 3 Tbsp melted butter, for the pan
2 – 4 large eggs
1 1/4 c milk
1 1/4 c flour
1/2 tsp salt
• Preheat oven to 375.
• Brush the insides of 12 muffin cups with melted butter.
• Beat together the eggs and milk in a medium-sized bowl.
• Add the flour and salt, and beat with a whisk until reasonably well blended. It’s fine if there are a few lumps.
• Fill each muffin cup about ½ to 2/3 full.
• Bake 25 minutes if using 2 eggs, 30 minutes for 3 eggs, and 35 minutes for 4 eggs.
• Try to refrain from opening the oven during baking.
• Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape (This helps them hold their shape.)
• Serve as soon as possible, plain or with butter and/or jam.