If you are loud when popovers are in the oven, they won't pop.
Of course I have carried on the tradition.
Now, these are not your traditional English popovers. No roast drippings in sight. For us, they are made to be filled with a little butter and plenty of jelly, honey, nutella... mmmmmmmm.
Make them, enjoy the silence, and be happy.
I use cast iron muffin pans, and they work great, but you can use popover pans or probably even large muffin tins. The trick is to have enough pan coverage that you can do them all in one go, because you have to start with a cold oven, so you can't make two batches.
|After baking. Pop!|
My Mom's Popovers
2 Tbsp melted butter
2 c skim milk
2 c flour
Combine eggs, milk, and butter well. Whisk in flour, but don't worry about small lumps. Spoon into very well greased popover pans, filling about half full. Put pans into cold oven. Turn oven on to 425 F. Bake for 30 minutes, and then turn off the oven and let the popovers dry out in the oven for about 10 minutes. DON'T PEEK while they are in the oven.
When they come out of the oven, put a bit of butter in each one (there's a handy little hole on the bottom of each popover usually). Serve hot with jam, jelly, marmalade, honey, or your other favorite filling.