Make the weekend special with hot popovers


I love to bake for breakfast in the winter, especially during the frigid weather we had recently. On weekends, it’s scones, muffins, biscuits, baked eggs, baked french toast or popovers — one of our favorites.

Popovers, which aren’t hard to make, are good with butter and jam (I like to mix soft butter and jam together for easy spreading) or honey — or consider brushing the outsides with a little melted butter and rolling them in cinnamon/sugar, which is how Le Central in Bristol serves them at brunch on weekends.


Makes 6

2 large eggs

1 cup whole milk

1/4 teaspoon salt

1 tablespoon melted, unsalted butter

1 cup flour

Have ingredients at room temperature. Preheat oven to 450°. Spray a popover pan (or you can use custard cups or a muffin tin) with nonstick spray.

Combine eggs, milk, salt and butter in blender. Then add flour. Combine well, but do not overbeat. Scrape down sides with a rubber spatula. Pour into prepared pan (half fill whichever containers you use).

Bake at 450° for 20 minutes. Lower heat to 375° and bake for 15 to 20 minutes more until puffed and brown. Don't open the oven while they are baking.

When done, I gently pull the popovers up and out of the cups and lean them on their sides on top of the cups. Using a thin, sharp paring knife, pierce the side of each to release some of the steam. It keeps them from getting soggy inside. I keep half in the oven as we eat them, so they don’t get cold.

Keep warm with butter and jam.

Visit Lynda Rego on Facebook at where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.


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