Soup night is transformed by popovers. These lovely little breads puff way up in the pan, are hollow and buttery on the inside and slightly crisp on the outside. They only take about 45 minutes start to finish, and are amazingly simple to make. Is there anything better than a hot bread product to serve with your nice pot of soup?
- 4 Tbs. melted butter
- 4 eggs
- 1 cup flour
- 1 cup 2% milk
- 1/2 tsp. salt
Preheat the oven to 375 degrees, and when it’s hot, stick your 12-slot muffin pan in the oven to heat up for about 5 minutes.
While the pan is heating up, mix together the slightly beaten eggs with the milk, and mix in the flour and salt. Don’t worry if there are some small lumps in the batter.
Take the hot pan out of the oven and brush it with the melted butter. You’ll use up all the butter to do this. Then very quickly fill each hole with about 2/3 cup of the batter. Do this quickly so that the pan doesn’t cool down, and then put it back in the oven.
Bake for 35 mins. Serve hot!
Awesome! These look fantastic. We’re having a rag-tag crew for dinner on Saturday night and I think these look fab – maybe with some veggie chili and a big green salad?
Oh yeah! Popovers with chili would fantastic!
The first time I ever had a popover was in a rural Wisconsin supper club. uhm-uhm-good. If you gave me notice I would come by when you’re serving popovers, but it could be burdensome as you’d have to make twice as many.
Leo, I would gladly double the recipe for you.