Popovers

I avoided these for YEARS.  Way too hard, I thought.  Not so.  Amazingly easy, gloriously tasty, and more substantial than you would expect for such air-filled treats.

Follow this link to the recipe:

Popovers

• 2T butter
• 2 large eggs
• 1 cup milk
• 1 cup flour
• ½ tsp salt

 Night before:

  Put eggs in a blender, followed by 3/4 cups milk, flour and salt, then pulse until just mixed.  Will be lumpy, and that is fine.  Can also mix by hand. 

  Pour into a container you can pour from and refrigerate overnight.

  Grease muffin tins to accommodate 12 popovers
  Put 1/4 cup of milk and butter in a microwavable container

  Preheat oven to come on to 450 degrees about 30 minutes before the time you get up.

Next morning:

  Put greased muffin tin into the oven.
  Microwave milk and butter for 30 seconds, until butter is melted and milk is warm.
  Mix milk/butter  into the batter.
  Fill muffin tins 2/3 full.  Bake 20 minutes until puffed and brown.  DO NOT OPEN OVEN while baking – they will deflate like a balloon pricked by a pin.

  Serve immediately with butter and jam. 

NOTES:

 I once refrigerated in the blender container, and discovered it was not completely watertight.  I lost about 25% of the batter overnight, and it was a MESS to clean up.