I made these popovers for the first time and my boys loved them, they were a favorite of mine and my brother's growing up. My mom still has the page of this recipe out of the September 1973 edition of Family Circle that she cut out and saved.
My mom always makes these on a baking sheet in individual custard cups. Since I have about a dozen of the same custard cups, I did the same. I considered buying a popover pan, but decided that the last thing I needed to store in my kitchen, was another pan. A muffin pan can be used as well.
At school, my 7 year old is learning about properties and matter in science, so he was especially interested in the chemical change these took on as they baked.
For best results, make sure the
eggs and milk are both at room temperature before mixing. It is also really important to ensure the greased muffin pans (or custard
cups) are sizzling hot before the batter is added. I let my butter heat a little too long and
wound up with browned butter, but it was still OK – just avoid burning it!
Makes 10-12 Popovers
1 cup sifted all-purpose flour
¼ teaspoon salt
2 eggs, slightly beaten (room
1 cup milk (room temperature)
1 ½ teaspoons plus ¼ - ½ teaspoon
melted margarine, melted butter, or beef drippings (I told you recipe was old!)
Preheat oven to 450 degrees. While you are making the batter, heat muffin
pan (preferably iron), adding between ¼ - ½ teaspoon melted butter or other fat
to each muffin cup. You want the pan and
grease hot – but not burned. My mom used
custard cups on a baking sheet for years; I own a dozen of the same glass
custard cups, so did the same. Popover
pans are now available – but I really didn’t need another pan to try and store
somewhere in my kitchen.
To make the batter, add sifted
flour and salt into a deep bowl and make a well in the center. Add 2 eggs to the well with ½ cup milk, and 1
½ teaspoons melted butter or other fat.
Slowly stir flour into liquids until mixture is fairly smooth and like
sour cream. Stir in additional ½ cup
milk. Mixture should be smooth but not
over beaten and should be the thickness of heavy sweet cream.
Once the cups are sizzling hot,
fill each one about 2/3 of the way with batter.
Bake in a very hot oven (450 degrees) for 15 minutes, reduce heat to 350
degrees, and bake another 20 minutes.
Whatever you do, do not open
the oven door. When done, remove
from pan and prick a small hole on each side of the popover so that steam can
escape. Otherwise, the popovers may turn soggy inside.
Lastly - enjoy with your family and watch their faces light up with happiness!