Instructions: In a medium bowl, mix eggs, flour, salt, milk and water, whipping well with a wire whisk. Or use a food processor, blender or electric mixer. Allow the mixture to rest for 5 to 10 minutes at room temperature.
Lightly grease 4 custard cups, 10 ounces each, place them on a cookie sheet and heat in the oven. Pour batter into the hot custard cups and bake at 400 degrees for 40 minutes. Dont peek!
After 40 minutes, make a slit in the side of each one with a knife to allow steam to escape. Turn heat down to 375 and continue baking for 15 to 20 minutes.
Serve immediately with butter and jam or honey.
This recipe yields 4 popovers.
Tips: Batter can be mixed and refrigerated for as long as 2 days.
o Bacon Popovers: Add cooked, crumbled bacon to the bottom of each greased cup or pan. Add batter and bake. Wonderful filled with scrambled eggs.
o Cheese Popovers: Add 1/2 cup shredded cheddar or Swiss cheese to batter.
o Lemon Spice Popovers: Add 1 teaspoon grated lemon peel, 1 teaspoon cinnamon and 2 teaspoons sugar to batter.
o Orange Almond Popovers: Add 1/4 cup ground blanched almonds and 1 teaspoon orange rind to batter.
o Parmesan Popovers: Add 3 tablespoons Parmesan cheese to batter o Spice Popovers: Add 1 teaspoon cinnamon and 2 teaspoons sugar to batter.
Popovers Make a Perfect Holder:
o Fill with creamy chicken, ham turkey or crab.
o Fill with creamy scrambled eggs.
o Fill with spinach souffle.
o Fill with sweetened fruit and sour cream, yogurt or whipped cream o Fill with 1/4 cup chutney mixed with 8 ounces softened cream cheese.
Description: "The secret to popovers that really poof is to bake them in heated glass custard cups and not to peek during the first 40 minutes. This recipe using half milk and half water makes them light as air."
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