Popovers!

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popovers

I just love these little things!  Serves 6, ready in just over half an hour.  These are called popovers because they ‘pop up’ over the custard cups.

This is taken directly from a 1982 cookbook called Stir Ups written in southern dialect.

  • 1 cup milk
  • 1 cup flour
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1/2 teaspoon salt
  1. Place all ingredients in mixing bowl.
  2. Stir with spoon until dry ingredients are moist.  Disregard lumps.
  3. Pour into six cold, greased custard cups, half full.
  4. Place in cold oven.
  5. Set oven for 450 degrees, timer for 30 minutes.  Don’t peek.
  6. When bell rings, serve glorious popovers to startled guests.

That’s easy enough, but I like to use instead:

  • 1 cup soymilk
  • 1 cup flour
  • 1 tablespoon coconut oil, melted
  • 2 eggs (or egg substitute)

And in case you aren’t familiar with custard cups, they’re these little glass things:

custard-cups

Important note – not all glass is oven safe!  Make sure yours are.  Pyrex is.

If you don’t have individual cups or just don’t want to deal with the fuss, you can also use a greased muffin tin.

Enjoy!  These are best served warm from the oven.

~ Star

 

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