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Ingredients
- 3 eggs
- 1 c. milk
- 1/2 tsp. salt
- 1 c. flour
- butter
Method
- Preheat oven to 450°.
- Beat ingredients with wire whisk or blend well in blender (can be blended night before).
- Preheat Pyrex custard cups placed on cookie sheet or iron muffin tin. Pour approximately 1 tablespoon butter into each cup; pour batter into cups until almost full.
- Bake at 425° for approximately 40 minutes until big, brown and done.
- Serve immediately with preserves, marmalade, honey and/or bacon (optional).
- Increase or decrease cooking for wetter or drier popover (wetter popovers fall faster).
- Double the ingredients for 10 to 12 large popovers.
