magic in the oven OR popovers

My Grammy is a fabulous cook.  But one of my favorite things she makes have the most simple ingredients.  Milk, eggs and flour blend together and make steamy heaven that is a popover.  If you listen to Grammy, they are very temperamental.  She told me that for years and years she's tried to perfect her popovers.  She's experimented with different ratios of ingredients, new special pans, every recipe from all her friends, resting the batter for hours or changing the oven temperature.  I think she is her toughest critic!  Eating her hot popovers at the kitchen table is really a slice of heaven.  Grammy may bluster a bit about how they didn't puff up enough- but they always seem to turn out perfect to me.  I'm grateful for her careful tutelage, and her tried and true recipe for one of my favorite breads. 

It seems that whenever we are at the cabin together and she is short her special popover pan, baking at a different altitude and working with a wonky oven- even then, the popovers always turn out yummage.  Creamy and puffed with a little golden brown crunch on the outside.  Sure, they may be best served hot out of the oven- but that has never stopped me from spreading the leftover popovers with jam for breakfast the next morning.  I do have a specific popover pan for mine, but we've used glass and ceramic ramekins on a baking sheet in the oven and had delicious results.


GRAMMY'S POPOVERS

Preheat oven to 450.  Heat pan and turn temperature to 425.

Combine in your blender:
1 cup milk
1 cup flour
3 eggs
2 tsp. oil
1/2 tsp. salt

Blend on high for about 15 seconds.  Remove popover pan from the oven and add about a teaspoon of butter to each cup.  Fill popover cups about 1/2 to 3/4 full, depending on how large you want your popovers to be. Bake for 20 minutes at 425, then lower the heat to 350.   Continue baking for 15-20 minutes more- until the popovers have popped and turned golden brown.

Serve immediately.