3
eggs
1 ½
cups flour
pinch
salt
oil
or shortening (for greasing tins)
Popover
tins
Preheat
oven to 450 degrees, Hand beat eggs with whisk or rotary egg beater until lemon-colored
and foamy. Add milk and stir in until
well blended, but do not over beat. Add
flour and salt all at once. Hand beat
until foamy and smooth on top.
Grease
popover tins lightly but well. Pour
popover batter into a pitcher and fill every other muffin hole with the batter
(so when the popovers rise they will not touch each other). Bake at 450 degrees
for 15 minutes, then reduce to 350 degrees for 30 minutes. When ready to serve
popovers remove them from tin with sharp knife and serve hot.
CAUTION: Do not open oven door to check popovers or
they will fall. If cooking more than
one tin of popovers, remove first tin quickly and close oven door immediately.
Recipe can be doubled.