1 cup sifted all-purpose flour (sift into measuring cup)
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan

Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs
and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter
until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six
2/3-cup custard cups or nine ½ cup muffin tins for 5 minutes, or until it is hot,
brush the cups with the melted butter, and fill them half full with the batter.
Bake the popovers in the middle of the 450°F. oven for 20 minutes,
reduce the heat to 375°F., and bake the popovers for 20 minutes more,
or until they are golden brown and crisp.

Cinnamon Popovers

1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
Powdered sugar

Preheat oven to 450°F. Brush nine 1/3-cup muffin cups with melted butter.
Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend.
Add flour and whisk until smooth. Divide batter among prepared muffin cups
[about 3 tablespoons batter per cup].
Bake popovers 15 minutes. Reduce oven temperature to 350°F.
Continue to bake until popovers are brown and crisp, about 20 minutes.
Turn popovers out of pan, loosening with small sharp knife if necessary.
Sift powdered sugar over and serve immediately. Makes 9

Popover w/buttermilk and unsalted butter

Preheat oven to 425.  Sift the flour and salt. Add the eggs, buttermilk and one tablespoon of melted butter. Beat vigorously to a consistency of heavy cream. Put one teaspoon of butter into each popover cup and place in the oven until the butter starts to bubble. Remove from the oven and fill each cup half full with batter. Return to the oven and bake twenty minutes. Reduce the heat to 325 degrees and bake 15-20 minutes until the popovers are brown and have risen above the rim of the cup. Remove from the oven and pierce each popover with a thin skewer to let air escape. Return to the oven for a few seconds and serve immediately.

Popovers made in a cold oven

Beat flour, milk, and melted butter first in a separate bowl.  In another bowl beat the eggs with a rotary beater until light.  Then pour flour and milk mixture in with the eggs and beat.  Fill cups 2/3 full with the batter and start with a cold oven.  Bake at 425 degrees for 45-50 minutes.  Don’t open the door until the last ten minutes.

Laplanders I (popovers)

Less this mixture is beaten the better they turn out.  Beat the eggs lightly and beat in the flour and the salt.  Stir in the milk.  Blend in to make a fairly smooth batter.  Add the melted butter.  Pour into ten to twelve buttered muffin tins or custard cups.  Fill about two-thirds full and place in a cold oven.  Bake at 425 degrees for 30 to 35 minutes.  Reduce temperature if popovers seem to brown too much.  Pierce each one with a skewer knife to dry them out.

Laplanders II

 Preheat the oven to 425. Grease aluminum pans cold. Heat glass or earthenware pans and remove them from the oven and grease. Beat all the ingredients with a rotary beater until smooth. Fill cups ½ full and bake in preheated oven for about 35 minutes.

Dutch Babies

Combine flour, eggs, and milk. Don’t beat mixture too much.Pour mixture in a shallow pan or cast iron skillet. Bake at 425 degrees for twenty to twenty five minutes.