Go Back

Popovers

Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 0 popovers

Equipment

  • Electric Mixer
  • Oven
  • Custard Cups

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Instructions
 

  • Preheat your oven to 240° C (475° F), get out 6-8 custard cups and grease well.
  • In a mixing bowl, add the eggs, milk, flour, and salt. Beat with electric mixer 1½ minutes.
  • Add the oil, beat for 30 seconds. Do not over beat.
  • Fill custard cups ½ full.
  • Bake for 15 minutes, then reduce the temp to 180° C (350° F), do not open the oven door yet or you may deflate the popovers. Continue baking for 25-30 minutes, or until popovers are browned and firm.
  • A few minutes before they are done, prick the top of each popover with fork to let steam escape.
  • When done, split and fill with creamed ham, chicken or seafood. Or use as other recipes direct. Enjoy.

Notes

Used in Recipes Listed on this Site:
  • Crabmeat Newburg.