I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 3 tablespoons butter , melted - divided
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
-
2
Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
-
3
Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
-
4
Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Cherry Torte with Cherry Prosecco Syrup
This cherry torte with cherry Prosecco syrup is my updated version of the humble cake my mother served for many holidays. Her version, delicious with canned tart cherries, may date back to the Depression. I use frozen dark, sweet bing cherries, and a syrup that is so good you will want to pour it on everything.
Chicken Piccata with Artichoke Hearts
After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.
Golabki (Stuffed Cabbage Rolls)
Golabki are cabbage leaves stuffed with ground beef and rice, then simmered in tomato soup. This works great in the oven or a slow cooker. Serve them with the pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. They're also good with mashed potatoes and a cucumber and sour cream salad. They freeze well too — either before or after cooking.