l cup milk
l cup flour
l/2 tsp. salt
In large bowl beat eggs with milk; stir in flour and salt till blended but still lumpy. Fill 8 well greased muffin cups three quarters full; place on center rack in cold oven. Set oven at 450 and bake for 25 mins. With skewer puncture each popover; bake l0 mins. longer or until golden brown, crisp and puffed. Popovers can be cooled, covered with clean tea towel and stored at room temp. for up to 8 hrs.; reheat in 324 oven for 5 to l0 mins. or till heated through. Makes 8 servings Prodigy This recipe makes 6 popovers in the popover tray. Double for l2.
After you puncture put back and bake for about 7-8 mins. only. l0 mins. is too long. bake these in the big lower oven and remove the shelf over them. when finished take out of pans by twisting and turning and they will come out easily. DO NOT MIX THIS BATTER IN BLENDER OR PROCESSOR. USE THE REGULAR EGG BEATER SEE POPOVERS TO DIE FOR FOR B AKING AHEAD OF EATING AND STORAGE
SKY HIGH POPOVERS ****