Sunday, February 4, 2007


2 eggs
1 c flour
1 c milk
½ tsp salt

Heat oven to 450. Generously grease 6-cup popover pan, six 6-oz custard cups, or a 6-cup muffin tin with shortening. Set aside.

Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about ½ full.

Bake 20 minutes. Reduce temperature to 350. Bake about 20 minutes longer, or until deep golden brown. Immediately remove from cups. Serve hot.

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