I originally tried this recipe for a girls' luncheon. (Are popovers "girly"?) My family likes them, too. I hadn't made them for awhile until last week and forgot how wonderfully fun they are!
This is the recipe I used:
1 cup sifted flour
1/4 teas. salt
3/4 c. milk
1/4 c. cold chicken broth
2 eggs
Preheat oven to 450 degrees. I whirred all of the ingredients in my food processor until they were smooth, but you could also use a blender. Spoon into well-greased preheated (I didn't preheat the pan.) popover pan or muffin tin, fill two-thirds full. Bake 40* min. until well browned and, puffed, and firm. (Do not open the oven while baking.)
*I baked mine 28 min., my oven runs hot.
The batter is really runny.
I made two batches for my family. I have one popover tin that makes six and put the rest of the batter in muffin tins.
Don't these look wonderful and so fun to eat!
We ate them pulled apart with a filling made with evaporated milk, chicken broth, mushrooms, frozen peas, chicken, white wine and thyme. I'm sure you will find a filling your family will love! Although, I suppose if I get a few requests, I'll have to post my recipe--smile!)
Mom's note: There were no leftovers!
We ate them pulled apart with a filling made with evaporated milk, chicken broth, mushrooms, frozen peas, chicken, white wine and thyme. I'm sure you will find a filling your family will love! Although, I suppose if I get a few requests, I'll have to post my recipe--smile!)
Mom's note: There were no leftovers!
Yes, they look very yummy, especially with the mixture pictured. Thanks for stopping by my blog and for your comments. Funky Junk Interiors is one of my favourite blogs and I'm so glad you found your way to my blog from there. Please stop by anytime, I'm off to check out more of your posts.
ReplyDeleteThese look yummy! I made these once for a church function using a recipe given to me by one of the women. I don't seem to have the recipe anymore, so I'd love it if you would share yours.
ReplyDeleteThese remind me of the Yorkshire pudding I make for for our Christmas buffet, to go with the rib roast. It's my son's favorite, so I make sure we have them when he comes home for the holidays.
I love your blog, BTW and am now a follower.
Jane
Wow, you must have just posted the recipe, because I didn't see it there when I originally read the post. Thanks!
ReplyDelete