Pop Pop Pop Ooooover

Every year we go to the Ls' for Thanksgiving. This probably sounds silly but what I look for the most year after year are the popovers. Each time, I couldn't wait to get my hands on one. And if there were enough to go around, I might even have seconds - talk about blatant gluttony. =)

This December, I finally busted out my popover pan that's been sleeping at the bottom of the bakeware drawer. After looking through a few versions, including Neiman Marcus' and Peggy Knickerbocker's, I ended up going with the one from allrecipes.com. Not only because it's validated by thousands of cooks out there, but also because without hordes of eggs and mounds of butter it's the healthiest of them all, if there is ever such a thing as "healthy popovers". Another bonus of this recipe is that it's very forgiving. Whether you forgot to beat the eggs first, or the batter was a bit lumpy, the popovers would still come out perfect! You really can't mess it up.

Popovers
adapted from this recipe

Makes 6

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1 tsp butter, cut into 6 pieces

Preheat oven to 425 degrees F. Grease the popover pan cups, add a piece of butter in each cup.

In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.

Bake at 425 degrees F for 15 minutes. Decrease oven temperature to 350 degrees F and bake for 17 minutes more. Immediately remove from cups and serve piping hot.