Popovers

Whenever I make soup, I always have to have a yummy side of some kind of bread item...whether it's a basic loaf of bread, cornbread, biscuits, or these popovers, for me, a meal of soup just isn't complete without one of them.

While you can make popovers in a muffin tin, I'd highly recommend using an actual popover tin.  It allows the popovers to cook up nice and tall.

Ingredients:

1 c. flour
1 c. milk
2 eggs
1/2 tsp salt

Oven Temperature: 425 degrees
Baking time: 40-45 minutes

(Make sure your oven is preheated nice and hot to 425 degrees so you can quickly put the tin into the oven as soon as your batter is ready.)

Lightly grease the popover/muffin tin.  In a medium bowl, combine flour and salt.  Add in the eggs and milk, mixing until well combined.  A few small lumps may be in your batter, but it's not a big deal. Quickly pour the batter into the cups and immediately place into the oven. You can see that I fill my tins just slightly over halfway full.

Gather the kids around to watch the popovers start to grow!  It's fun to see how quickly they change. Once your popovers are well browned (don't let them get too dark!), it's time to remove them from the oven.

Should your popovers stick to the edge of the tins (mine often do), simply use a butter knife to loosen the edges without puncturing the popover.  Immediately poke a hole in the popover and allow some butter to melt inside the hollow center.

Serve while hot as a great side dish to any soup recipe and enjoy!  Makes 6 large popovers or about 12 small ones if you are using a standard muffin tin.