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Yield: 6 popovers

It is not hard to make high, puffy popovers, in fact given one lesson a child can do it. Their appearance is impressive and always seems to bring a gasp of joy. Serve them with plenty of butter and jam for breakfast, or split them and fill them with creamed chicken for a pleasant breakfast, luncheon, or supper dish.


  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • dash of salt


Stir the ingredients together but do not beat. Batter should be a bit lumpy. Coat 6 earthenware or Pyrex cups very generously with melted butter. Divide the batter among them and place in an oven at 425 degrees F. The oven may be preheated or not as convenient. Bake for about 45 minutes. If you wish to slow down the popovers, the last half of the cooking (after they have popped) may be done at a lower temperature.

Blueberry Popovers



    Add 1/2 cup of berries, lightly sugared, to the batter. Absolutely wonderful.

    Cheese Popovers



      Place a 3/4-inch cube of Swiss cheese in each baking cup.
      Updated Monday, August 13th, 2007

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