POPOVERS

A perfect popover is crisp on the outside, tender and moist inside. The secret of success is simple -do not over beat the batter, and be sure the popovers are thoroughly baked when you take them from the oven. Test one to be sure.

Preheat Oven to 450°

Butter muffin pans or glass or pottery custard cups. (Enough for 12 popovers)

Beat until light
2 eggs

Add
1 cup milk
1 tablespoon melted butter
1 cup all-purpose flour
1/4 teaspoon salt

Beat until evenly blended (30 seconds in an electric beater), The batter should be like heavy cream. Add more milk if necessary.

Pour batter into the pans, having them 1/3 full.

Bake 20 minutes at 450°. Reduce the heat to 350° and bake about 20 minutes longer.

Makes 8 to 12.

Bacon popovers. - Add to the batter ¼ cup crumbled cooked, crisp bacon.

Serve with butter and large glass of milk!!