Pop-overs

Pop-overs

This is a very simple and delicious recipe. You'll find these to be light and airy, with hollow centers--best eaten slathered in butter or with a bit of jam, hot from the oven.

1 1/4 cup milk
1 1/4 cup flour
1/2 teaspoon salt
3 large eggs

Pre-heat oven to 425.

Pour the milk into a mixing bowl. Add the flour and salt, whisk together until blended. Do not over mix.

Whisk in one egg at a time.

Pour batter into a pop-over tin, filling each cup 3/4 full. Do not scrape batter from bowl.

Cook at 425 for twenty minutes. Reduce heat to 325, cook for an additional 15-20 minutes, or until golden.

Immediately after taking from the oven, make a slit in the tops of each for the steam to escape and so they keep their puffed look.

Makes 6.

*I made these pop-overs with fresh goat's milk and fresh eggs from my mother's farm.