02 May 2010


2 eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/4 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1 tablespoon vanilla (my addition)

Preheat oven to 375.

I will begin by admitting that I didn't have whole milk on-hand, so I substituted 1/2 cup 2% milk and 1/4 cup heavy cream. Add to that the other liquid ingredients and the eggs, and whisk to combine. Add the flour and salt. Pour unto popover cups (fill about halfway) and bake for 45 minutes.

Now I will admit that I don't have popover pans (and here I was thinking there was no kitchen tool or appliance that I did not possess). I planned to substitute muffin tins, but I couldn't find them. How does one lose muffin tins?! Anyway, I found my mini muffin tins, and once the popovers were done, I decided that I'm never making full-sized ones again! These were the perfect size! I made the following adjustments: I heated the oven to 350, and I baked for 17 minutes.

Fresh out of the oven, I ate them with powdered sugar. I stored the leftovers in a ziploc, and today, I sprinkled them with fresh Parmesan and toasted them for a few minutes. Both versions = yum.