-
1
Turn the oven on to 400F.
-
2
Make sure the rack is in the middle of the oven.
-
3
Grease the insides of 6 popover containers with a little piece of butter, using your fingers or a piece of paper towel.
-
4
Crack 3 eggs into a mixing bowl.
-
5
Bear the eggs briskly with a whisk, just until the yolks and whites become all yellow.
-
6
(Beating is more vigorous than stirring and you do it very fast.)
-
7
Add the 1 cup and stir until the eggs and milk are mixed together.
-
8
Add the 1 cup flour and 1/2 teaspoon salt to the egg mixture in the bowl and beat the batter with the whisk until it is smooth and the lumps have disappeared.
-
9
Pour the popover batter into a 4-cup measuring cup or pitcher, so its easy for you to pour the batter into the popover containers.
-
10
Fill each popover container about half full of batter.
-
11
If you are using individual Pyrex cups, place them 2 inches apart on a baking sheet and put the baking sheet into the center of the oven.
-
12
Or put the popover pans in the oven.
-
13
Set the kitchen timer for 25 minutes.
-
14
When the timer bell goes off, start checking the popovers.
-
15
Popovers bakes in Pyrex cups usually take about 25 to 35 minutes.
-
16
They should stand tall and be puffed up, looking like giant golden balloons.
-
17
When they are nice and brown on top, they are done.
-
18
When the popovers are done, remove them from the oven with pot holders.
-
19
Quickly pierce each popover in 3 or 4 places around the top and sides with the pointed tip of a paring knife.
-
20
The holes let the steam escape, which helps prevent the popovers from falling, or flattening out.
-
21
(By doing this trick of piercing the popovers quickly, you can reheat them, if you dont eat them all up at once, and they will again puff up a little.)
-
22
Remove the popovers from their pan or cups.
-
23
If they dont come out easily, run a knife around the sides of each popover.
-
24
Eat them hot with butter and strawberry jam.
