"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 eggs 1 c. milk 1 c. all-purpose flour* 1/2 tsp. salt
Heat oven to 450 degrees. Grease 6 cup popover pan or six 6-oz custard cups generously. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not over beat). Fill cups about one half full. Bake 20 minutes. Decrease oven temperature to 350 degrees. Bake 20 minutes longer or until deep golden brown. Immediately remove from cups and serve hot.
If there are any leftover, they are good open and filled with a cream filling or chipped beef or tuna salad.
Variation: YORKSHIRE PUDDING An English tradition, yorkshire pudding is served with roast beef. The recipe for yorkshire is the same as popovers with these exceptions: you put 1/3 c. drippings from the roast in the bottom of a 9x9 pan for baking the pudding. Bake until puffy and golden brown.
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