This is actually an old recipe I found long ago while hunting for popover recipes in a host of cookbooks. Now M C and J eat them for breakfast on the weekends in Beijing. I know because I was there several times, and delighted in the hot and steamy popovers with butter and a tiny dash of salt, my favorite way to eat them. The popovers are great, and the conversation and time together is even better.
Popovers
These popovers are so easy and this recipe is better than average.
Add into a blender or mix with a mixer in a bowl:
1 and ½ cups flour
¼ tsp. salt
2 eggs
1 and ½ cups milk
2 tbsp. oil
Pour into 12 heavily greased muffin tins. Bake at 425 degrees F for 25 – 30 minutes. Eat them right away after taking them out of the oven for best effect. Great with butter and jam for tea.