Rejectionville's Official Popover Recipe!

From the kitchens of Rejectionville comes this delightful popover recipe!

Popovers

Time: 45 minutes (mostly baking)

Ingredients:

• 5 tablespoons melted butter

• 2 eggs

• 1 cup milk

• 1 teaspoon sugar

• 1 teaspoon salt

• 1 cup all-purpose flour
  

Preparation

Step one:
Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.

Step two:
Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time; mixture should be smooth.

Step three:
Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

Baking tip: resting the batter overnight (or up to a couple of days), covered and refrigerated, helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise.

They are best when served fresh and hot from the oven, but for you bachelors, don't worry about having them later after they've cooled. Just remember that they have egg in them and shouldn't be left out overnight. I've had them with all kinds of sweet or savory toppings, from cream cheese and maple syrup to shredded salami and a sprinkle of Parmesan. I've stuffed them with strawberries and banana slices. I've used them to sop up gravy or as a side with a clear beef broth. - Rejectionville