Plain Popovers by Lisa Mackie, New York

Ingredients:

2 large eggs (or 3 small eggs)
1 cup flour
1/2 tsp. salt
1/2 cup milk
1/2 cup water

Instructions:

Preheat oven to 400 degrees. Coat 6 to 8 muffin pans with Crisco, butter or nothing. (Special popover pans make the best, highest-rising popovers, but regular muffin pans will do.) Beat the eggs first, then sift the flour and salt into the bowl, add the milk and water, and beat until smooth.

Fill each cup about 3/4 full. Bake 40 to 45 minutes. (Baking time varies, so check the popovers after 30 minutes to see if the tops are golden and not too browned.) Serve immediately. Recipe can be doubled.

Serves 4 to 6 and takes about 1 hour

Other Info (pictures, nutrition, etc)

Comments:

Whenever I visit my grandparents, my grandpa gets up before everyone else and makes popovers. He sets the table with juices, butter, maple syrup, jams, apple butter and anything else you could stuff into a popover. When we're all seated, Grandpa forces popovers on us until we're too full to move. This batter can also be used for Yorkshire pudding or éclair puffs. Whenever I visit my grandparents, my grandpa gets up before everyone else and makes popovers. He sets the table with juices, butter, maple syrup, jams, apple butter and anything else you could stuff into a popover. When we're all seated, Grandpa forces popovers on us until we're too full to move. This batter can also be used for Yorkshire pudding or éclair puffs.

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