Last week my sister sent me her recipe for popovers. Popovers were a real treat from out childhood. She made a quadruple batch for a "Family Home Evening" she and her husband host every week. This morning I tried the recipe, but only a single batch for us.
They came out perfectly: nice and crisp on the outside and soft on the inside ready for a nice spoon of jam.
Popovers
1 cup warmish milk
2 warmed up eggs
1/2 teaspoon salt
Preheat oven to 450 degrees F.
Put all ingredients in a blender and blend well--at least 30 seconds.
Grease a popover tin or muffin tin. Fill wells one-half full then bake for 20 minutes then reduce temperature to 350 degrees F. for an additional 20 minutes.
Do Not Open Oven Door until baking is complete unless you want your popovers to collapse and be unpleasant.
We let our popovers cool for about 10 minutes before pulling out of the tin. Raspberry jam was so good dolloped inside, plus a little butter.
NOTE: If you do not have bread flour use all-purpose flour with one Tablespoon of vital wheat gluten mixed in.