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3 eggs
1 1/2 whole milk
1 1/2 all purpose flour
1 1/4 tsb kosher salt
Fill 3/4 each cup
425 for 20 min and 350 for 20 min

2 large eggs at room temperature
1 cup whole milk
1 cup sifted all purpose flour
1/4 teaspoon salt
Speck of baking soda
Preheat oven to 425°.
Sift and measure flour, salt and soda. Set aside.
Beat the eggs at high speed until lemon colored (2-3 minutes).
On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.
Add slowly (with mixer going on slow speed) the dry ingredients.
When mixed, stop beating.
Scrape sides of the bowl with a spatula.
Beat at medium speed and slowly add the remaining milk.
Beat 2 minutes.
Place well-greased muffin tin or popover pan into oven to warm up for five minutes.
Turn mixer to high speed and beat 5-7 minutes.
Batter should be smooth and about the thickness of heavy cream.
Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.
Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.
Without opening the oven, reduce the temperature to 350° and bake 15 - 20 minutes longer.
Popovers are best served at once, but may be kept in the warm oven for up to five minutes.
Serve immediately with butter and strawberry jam.
by Christine on 2019-07-11
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