Popovers are the specialty at the small town inn in central New York state where my husband and I held our reception many years ago now.
My family were regulars at the inn's restaurant, which was just a couple of blocks from our home. For years, I've looked forward to breaking into one of the hot, airy puffs and slathering on the honey butter that always came with them.
I had no idea just how easy they were to make until I was leafing through the pages of an old, but well-loved cookbook full of traditional recipes on my shelf - the "New Cook Book" from Better Homes and Gardens.
Now I don't have to wait for trips back home to break into a hot popover. These make a great addition to a holiday meal or just your average weekday meal. They're great for breakfast with butter and jam too.
1/4 teaspoon salt
Preheat the oven to 400 degrees. Grease the bottom and sides of six 6-ounce custard cups or the cups of a popover pan. You also can use a standard muffin tin, which I used until just recently when I got a popover pan (because I make these that often). If you use custard cups, place the cups on a cookie sheet when you put them in the oven.
Mix together the beaten eggs, milk and cooking oil in a bowl. Add flour and salt. Beat with a beater or wire whisk until the mixture is smooth. I always use a hand beater to get the lumps out.
Fill the greased cups half full (that's very important because they rise quite a bit). Bake in the oven for about 40 minutes or until very firm.
As soon as you take them out of the oven, prick each popover with a fork to let the steam escape. Serve hot. Makes six.