Popovers

2 large eggs
1 cup milk
1/2 teaspoon salt
1 cup all-purpose flour

Beat the eggs into the milk until frothy.  Add the salt and flour.  Beat the mixture about one minute or until large bubbles begin to develop.

If you have time, let the batter sit for 30 to 45 minutes at room temperature and then beat again.

Fifteen minutes or so before the second beating, put cast iron popover pan in the oven and heat the oven to 400°F.

To bake, remove the hot pan from the oven and brush the cups with oil.    Fill the cups two-thirds full of batter and replace the pan in the hot oven.  Bake for 35 to 40 minutes, until the popovers are blown up and lightly browned.  Make sure not to open the oven door to look while they're baking, as they are likely to collapse.

After they're done, remove the pan from the oven and prick the popovers with a knife to let the steam escape.  Eat while they are still warm.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands, with minor changes