"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Popovers Recipe

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This recipe for Popovers, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 large eggs
2⅔ cups 2% milk
4 cups all purpose flour
1 tsp. salt
dash black pepper
dash nutmeg

Directions:
Directions:
Whisk milk and eggs together. Sift flour and whisk in . Stir in salt, pepper and nutmeg then let batter rest for at least 30 minutes. Preheat oven to 400F. Grease 2 muffin tins, pour 2 tbsps. of batter into each cup and immediately return pan to oven. Bake 15-18 minutes without opening the oven door for the first 12 minutes, until puffy and light golden brown. Serve warm. The difference between a popover and Yorkshire pudding is in the fat as the batter is exactly the same, but a Yorkshire pudding requires you to preheat your muffin tins with a spoonful of roast drippings and then the batter is poured into the hot tins. Makes 24.

 

 

 

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