Popover for a popover

In my humble opinion, when it comes to accommodating a hearty meal, the greatest competitor to a flaky biscuit is a light, delicate eggy bread....namely, the popover. Popovers are an American invention. They are believed, though, to have been inspired by Britain's Yorkshire Puddings. The name? Well, two theories abound.... One states that it is because the muffin tops "pop over" the rim of the pan in which they're baking. Another theory says that you can pop these into the oven with none other than common pantry ingredients....when an unexpected guest just happens to "pop over," no less.

However you look at it, these seemingly complicated treats are easy as pie....that is, if you can resist opening your oven door while they bake (they will deflate if you try it).

I think you'll agree that these babies are well worth a try if you've never attempted them before. One bite....smothered with honey or plain and straight-up, for dinner OR a leisurely breakfast....and you'll be hooked.

Basic Popovers (from "The Joy of Cooking")

1 c. milk
2 eggs
1 c. sifted all-purpose flour
1/2 t. salt
1 T. melted butter (no substitutes)

Preheat oven to 450. Grease a 6-cup popover pan (or 8 cups of a muffin tin). Bring milk and eggs to room temperature before beginning. Mix all ingredients with a whisk in a medium bowl; do not overbeat. Mixture will be about as thick as heavy cream. Fill cups about 1/2 full. Place in oven; bake 15 minutes. Turn oven temperature down to 350 WITHOUT opening oven door. Continue to bake another 15-20 minutes. Popovers will be crispy and golden when done. Take out of oven, and prick each one gently with a fork to help the steam escape. Serve at once. Makes 6-8.