ROANOKE, Va. -

Popovers Make the Meal

The name Popover comes from the fact that as the batter bakes and expands it “pops over” the sides of the cup. It’s a wonderful addition to your breakfast menu, in place of toast and it positively makes a simple hearty soup or salad into a filling dinner.
Whenever you serve popovers, your family and guests are sure to feel very special.

1 cup water
1/3 cup vegetable oil
1 cup all purpose flour
½ tsp. salt
4 large eggs
Preheat oven to 400°

Pour liquids in a blender. Add flour and salt and blend well. Add eggs, one at a time and blend well. If time permits, let sit about 30 minutes.

Heat popover pan (or muffin tins) in oven for 5 min., then spray and pour batter in hot pans, about ¾ full.

Bake for about 25 minutes – if crisp popovers are desired, about 5 minutes before ‘done’ time, pierce each popover with a knife and continue baking (this lets some steam escape).

Remove from oven and tip in pans to cool. Remove from pans. Serve as is, with butter and jam, or slice off top and fill with chicken or egg salad, pimiento cheese, or scrambled eggs.
Makes 6 large popovers


Virginia Egg Council ~ eggsrgr8@rev.net ~ 540 345 3958