Warm. Simple. Wonderful. A lost recipe. Popovers are considered a thing of the past. Let’s reclaim them. They are so easy to make and people are charmed when they served up warm either plain or savory. The reason why they are called popovers is because they “pop over” the top of the pan when cooking. Several popover recipes tell you to use a popover pan but it really isn’t necessary. You can use a muffin tin, miniature or regular. I used miniature here. Accompany with honey, jam or butter. If you are feeling adventurous and looking for that perfect accent to a homestyle dinner, like pot roast or pork roast, consider making savory popovers to go along side. Try blending finely chopped oregano or rosemary into the batter and bake according to the directions below.
1 C. Flour
1 t. Salt
1 C. Milk
Butter for pan
Preheat oven to 425 degrees. Combine all ingredients in a mixing bowl. Using a whisk, blend ingredients until smooth. Fold a paper towel in fours and dip in butter. Smear butter lightly into muffin cups. Fill muffin cups half way with batter. Place in preheated oven for 20 minutes until puffed and golden brown. Enjoy warm.