Popovers

These were a lot of fun to make and really easy.

You whisk together a very liquid-y batter made with eggs, milk, flour, powdered sugar, and salt.  White white white!

You butter twelve popover cups.

You pour the liquid-y batter into these buttered cups.

You bake in a very hot oven and the popovers react like those little sponge toys that expand exponentially when you add water to them.  Here’s a photo taken through the window of my oven door while they baked.  They just kept growing… and growing… and growing!

Once out of the oven, the maintain their tall, puffed-up shape.

The popovers are a bit like a crepe in muffin-form – they’re light and filled with air but the bread itself is chewy and egg-y tasting.  They were a little too egg-y tasting for me, actually, but jam and butter helped.

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