Recipe from Colleen Wallien


  • 1 1/4 Cups Milk
  • 1 1/4 Cups Flour
  • 1/2 Teaspoon Salt
  • 3 Whole Eggs


  1. Preheat oven to 425 and generously grease popover pan.
  2. Pour milk into medium size mixing bowl. Add flour and salt. With rotary beater or wire whisk, beat until well blended. Do not over-beat.
  3. Add the eggs one at a time, beating until completely blended.
  4. Pour batter into popover cups, filling three-fourths full. Do not scrape bowl.
  5. Bake at 425 for 20 minutes, reduce oven temperature to 325 and continue baking 15 to 20 minutes or until golden brown. Serve immediately.

One serving makes enough for a popover pan of 6.