POPOVERS

With their light, delicious texture, popovers are the perfect accompaniment to roast beefs and the perfect vehicle to soak up delicious gravies. They need to be baked and served as soon as they come out of they oven, otherwise they tend to fall.

(Makes 6 popovers)

• 3 eggs
• 1 1/4 cup milk (room temperature)
• 1 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Preheat oven to 450°F. Grease popover tins lightly with a vegetable oil spray and place in oven for a few minutes to pre-warm.

In the bowl of a stand mixer, beat eggs until lemon colored and foamy. Reduce to a low speed, add milk, and mix just until well blended. Don't overbeat. Add flour and salt all at once. Mix until foamy and smooth on top. Pour batter into a pitcher and fill the pre-heated popover pans half-way full with batter. Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees for 30 minutes. When ready to serve popovers, remove them with a sharp knife and serve hot.

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