The first time that I had a popover was at one of Dan’s friends weddings.  I forgot all about them until I saw them on The Best Thing I Ever Ate.  I love gougeres, so why wouldn’t I love the light eggy goodness of a popover.  I used a muffin tin because Dan and I live in a pretty small apartment and so we don’t have room for a single purpose dish like a popover pan.  Too bad because mine definitely weren’t as pretty as the professional ones!
They were still incredibly tasty.

Makes 10

2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1 Tbsp melted butter
1 Tbsp oil

1. Whisk 2 eggs and 1 cup of milk in a medium bowl.  

2. In a separate bowl whisk the 1 cup of flour and 1/2 teaspoon salt.

3. Sprinkle the salt over the liquid mixture and stir until just combined and add butter.

4. Wisk until it is smooth with some bubbles on top. The mixture will be liquid like batter. Cover with a clean towel and set it aside for 30 minutes.

5. Meanwhile, preheat the oven to 450.  Pour a half a teaspoon of oil in all of the muffin tins around the outside.  This will leave two internal cups empty.  Place the muffin tin in the oven. 

6. After 30 minutes quickly remove the muffin tin and evenly spread the batter among the 10 cups with oil in them.

7. Return the tin to the oven quickly and bake for 20 minutes.  Keep the oven door closed and reduce the heat to 350 and continue to bake for 15 minutes.

8. Immediately take the popovers out of the muffin tin and place on a wire rack to cool for 5 minutes before serving.  These are best hot but are still good when they are room temperature.

Nutritionals (Serves 10) Cals: 95, Fat: 4, Carb: 11, Protein: 4