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| What You Need: |
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2 eggs
1 cup milk
1 cup all-purpose flour
¼ teaspoon salt
2 tablespoons melted vegetable shortening
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| How To Cook: |
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1. Preheat the oven to 450°F. In a large mixing bowl, beat the eggs with a rotary or electric beater for a few seconds until they froth. Still beating, pour in the milk, and then the flour, salt and a tablespoon of the melted shortening. Continue to beat until the mixture is smooth, but don't overbeat.
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2. With a pastry brush, grease an 8-cup muffin tin or, preferably, heavy popover pans, with the remaining shortening. Pour enough batter into each cup to fill it about 2/3 of the way to the top.
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3. Bake in the center of the oven for 20 minutes. Then reduce the heat to 350°F and bake 10 to 15 minutes longer, or until the popovers have puffed to their fullest height, and are golden brown and crusty. Serve at once.
NOTE: The popover batter may more easily be made in a blender if you have one. Simply combine all the ingredients in the blender container and whirl at high speed for 30 to 40 seconds, stopping the machine and scraping down the sides of the jar after the first 10 seconds. Bake as described above.
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