Popovers

Ed has been hunting for the perfect popover recipe, and I am hardly complaining. It's rough, having to consume a batch of popovers every few days. Anyway, I think he may have stumbled onto the winning recipe. The trick seems to be that you have to fill the tins pretty full, so that there is enough batter to let them really pop.




The recipe, if I can remember it, is as follows:
1C flour
2 large eggs
1C milk
1 tbs melted butter
salt?

Preheat the oven to 425, and put a liberally-greased muffin tin in there to warm up.

You beat together the eggs and milk, add in the butter, beat it some more, then beat in the flour. There must have been some salt, call it 1/4 teaspoon. Take the muffin tin out of the oven, and pour in the batter, filling the cups to almost full. I think this filled 10 of 12 cups. Bake at 425 for 15 minutes, without opening the oven. Lower the heat to 375, and bake another 10 minutes, then you can peek. If they're starting to be too brown, call them done, if they're still yellow, let them keep cooking another 5 minutes.

Turn off the oven, take out the popovers, pop the side with a fork or a knife, and return them to the oven for 5 minutes. Apparently this helps them keep their pop.

Then do your best not to eat the entire batch all at once. They're pretty tasty.