This recipe I have had since I was in girl scouts. It came out of a little pamphlet cookbook that was given to each girl in the troop for a cooking badge project. The price on the cookbook is $.39. and the date is 1958. What is fun about this little cookbook is that many of the recipes are written in narrative form and the ingredients are not listed separate from the directions. Many cookbooks did this before the middle of the 20th century.
This is a wonderful old fashion recipe that is easy to make. I always make them when I am baking something else like a casserole because they do take 45 minutes to bake. They are light and hollow inside with a egg bread flavor. I have found that they will keep in the refrigerator for a couple of days and you can reheat them for a few seconds in the microwave.
You have many options with this simple recipe. Most of the time I leave out the herbs and garlic to make them plain. They taste really good reheated with butter and jelly. You can also choose the herbs you want. The recipe actually calls for 1 clove of garlic crushed and snipped parsley, which is very good with spaghetti. I have made them with a little dill weed to go with fish or a little thyme to go with a roast. It is up to you and your taste.
Note* If cooking for one or two people this recipe can be divided into thirds. One third of the recipe will make 2 popovers.
The recipe calls for you to bake them in custard cups. You can use ramekins also. I have done both. I also have a traditional popover pan but I don’t have good luck getting the popovers out of the long narrow cups even with a generous amount of greasing. I like to use my large oversized cup cake pan that make 6 large muffins. You can use whatever you have on hand to make them. If you use a smaller size cupcake pan, I would reduce the time by 10 minutes and if they need more time you can add it. Don’t peek during baking. Keep your oven door closed until they are done.
These are so easy to make because I was little when I started making them, so anyone can bake these. They always turn out gorgeous.
- 3 tablespoons melted margarine or butter
- 1 minced garlic clove (optional)
- 1 teaspoon snipped parsley or 1/2 teaspoon dried herbs (optional)
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
Preheat oven 400 degrees. Prepare baking cups each with 1 teaspoon of margarine or butter be generous so the popovers will slide out. If I am using custard cups or ramekins I do not preheat them. When using pans you want preheat them until they are hot.
If you are using herbs and garlic add them to the melted margarine/butter . With an egg beater, beat the eggs well and add the cooled melted margarine/butter. Carefully stir in flour, milk and salt. You don’t want to over mix and a few lumps are OK. This keeps them tender. Pour into prepared cups about half full. A standard cupcake pan takes 35 minutes. Custard cups and jumbo size cupcake pan takes 45 minutes. Absolutely do not open oven while baking you don’t want to deflate the popovers.
If cooking for only one or two people this recipe can be divided in thirds. One third of this recipe will make 2 popovers.
This is a short video that shows how quick and easy they can be to mix up. The cook is using a blender but it is not really needed.