Popovers

One of our family favorites are popovers, a light, hollow roll made from an egg batter – – America’s version of England’s Yorkshire pudding. These are delicious, easy to make and go with most any meal, especially something with a sauce or gravy.

We discovered popovers earlier this year in Charleston, SC. We attended Charleston’s Cooks food and wine festival where I found a great cookbook, “At Home-Charleston”, by Catherine Forrester. They bake beautifully in popover pans and I have read you can use muffin tins as well! May give that a try.

Popovers
1 c. All purpose flour
1 tsp. salt
6 eggs
1 cup milk
3 T melted butter
Fresh grated parmesan cheese

Beat eggs until frothy (the eggs work as the leavening in the bread so the frothier the better), add milk, flour and butter, mix well. Do not over mix, will be a little lumpy. Let rest for 15 minutes. PAM popover pans thoroughly. Pour a slight ¼ cup of mixture into each cup. Top with a sprinkle of parmesan cheese. Bake at 375 for 20-25 minutes or until golden brown. Don’t open the oven while cooking. Makes 24.

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