Here is a great recipe for popovers. Try it out!

POPOVERS.

--A delightful change from the puffs, muffins, and biscuits that are usually served for
breakfast or luncheon is afforded by means of popovers, Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook
books recommend beating for 5 minutes just before they are baked, because the lightness was formerly supposed to be due to the air that is incorporated by this beating. It is possible, however, to make very light popovers with only enough beating to mix the ingredients thoroughly, and it is now known that the rising is due to the expansion of water into steam in the mixture. This knowledge is useful in that it saves time and energy.

POPOVERS

(Sufficient to Serve Six)

1 c. flour

1/4 tsp. salt

1 c. milk

1 egg

Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg. Beat all with a rotary egg beater until the mixture is perfectly smooth and free from lumps. Grease and warm gem irons or popover cups. Then fill them about two-thirds full of the popover batter. Bake in a moderate oven for about 45 minutes or until the popovers can be lifted from the cups and do not shrink when removed from the oven.

POPOVERS WITH FRUIT.

--Popovers made according to the preceding recipe are particularly good if fruit is added to them. To add the fruit, cut a slit in the side of the popovers as soon as they are removed from the oven and insert a few spoonfuls of apple sauce, marmalade, preserves, jelly, or canned fruit. These may be served either warm or cold as a breakfast dish, or they may be sprinkled with powdered sugar and served with cream for a dessert or a luncheon dish.

These are incredible!

Note: This is not my personal recipe.
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