Here is my mom’s recipe (old school) for popovers. She’s been gone many long years but I can still smell them as they came from the oven. My brother, John, and I ate them warm with a bit of butter and jam.
I also remember the kitchen on Minnie Street in Hayward where they were made. The kitchen was so narrow that even as a teenager I could stretch out my arms and simultaneously touch the oven on left and the refrigerator on the right. I did that only once. The wiring wasn’t grounded properly so if you touched both at once you got a pretty good shock.
I was thinking of that kitchen the other day as I ordered a new gas range for our kitchen. Can’t wait to make mom’s popovers in my new oven. When it arrives this will be the first thing I make in her honor.
3 large eggs (room temp)
1½ cups milk (room temp)
1½ tablespoons melted butter
1½ cup white flour
¾ teaspoon salt
Preheat oven to 425 degrees. Grease a muffin pan. I use my mom’s heavy old cast iron pan, which is perfect for popovers. Preheat the pan in the oven for about 2-3 minutes. Remove and keep warm. It should still be a little hot when you pour in the batter.
Beat the eggs, whisk in milk and butter, and then sift in flour and salt. Whisk until smooth. Fill each muffin cup about halfway. Place popovers in the oven and bake for 25 minutes. Be careful not to open the oven at all while the popovers are baking.
Remove popovers from the oven and take them out of the pan. Carefully poke a hole in the side of each one to let the steam escape. Serve while still hot. I like them with butter and jam. You might also try honey. They are great with honey.
Note: This is an older recipe that I am reprinting. The new gas range is one of the best investments I’ve made and I did make popovers as the first thing out of the new oven.