This morning I made popovers. To be honest, I had forgotten about these delectable, crispy, airy with a slight custard inside cousin to a Yorkshire pudding until I read a post about them while drinking my coffee. They are simple to make and versatile as you can ‘dress’ them with any jelly or jam (like the fig jam I made recently!), leftover cranberry sauce (like this orange cranberry sauce), butter, or honey for a tasty, simple, sweet breakfast. Heck, you can make these to go with a nice soup! I will admit the best results are achieved in a popover pan, but a muffin pan will work in a pinch. The straight sides of the popover pan and open structure help the popover ‘pop’ a light airy dome.  Either way you make them, once baked and cooled slightly, they are best eaten warm with your choice of topping/filling. Are you ready to see just how simple this recipe is?

Preheat oven to 400 degrees. Butter or grease the muffin or popover pan well. Add the flour, salt, eggs and milk into a blender and blend until just combined OR beat the eggs and milk in a bowl then add the flour and salt and stir until just combined.

Pour the batter into the prepared pans, filling each cup approximately 3/4 full. (Yep, I overfilled mine as you can see!)

Bake for 30 to 40 minutes or until the tops are browned. Remove pan to cooling rack and slit the top with a paring knife to release the steam and keep the popover from collapsing.

Cool for 5 minutes then remove from pan and enjoy or keep warm until served.

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