Popovers - The American Answer to Yorkshire Pudding

Oh, how I love these special treats! Delish! And the only time I ever eat them is at The Rotunda at Neiman Marcus. Ok, more exactly, I have only eaten popovers the two times I've been to Neiman Marcus for lunch but I fell in love immediately!
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Ogden Nash  said it best:

Let's call Yorkshire Pudding

A fortunate blunder:

It's a sort of Popover

That turned and popped under.

The Basic Popover Recipe

Ingredients:

4 T butter, melted

6 eggs, beaten

2 cups milk (whole)

2 cups all purpose flour

1 t salt

Directions:

Preheat oven to 425F

Grease the custard cups, ramekins or popover pan with butter, well

Preheat custard cups, ramekins or popover pan for 2 minutes 

Spoon 1/2 t butter into 6 of the custard cups, ramekins or popover cups

Whisk together eggs and milk until frothy (see photo)

In a second bowl whisk together flour and salt, then add egg mixture

Mix batter very well until complete combined

Pour batter into cups, ramekins or popover cups until just about half full

Bake for EXACTLY 30 minutes and DO NOT PEEK!

Remove from oven and cool 10 minutes

Enjoy warm with Strawberry Butter

Chicago Metallic Popover Pan - You can also use a custard cup or ramekin

Strawberry Butter

Ingredients:

1/2 Cup butter at room temperature

1/4 Cup strawberry preserves

Directions:

Mix both ingredients together with a fork, well

Pour into silicon ice tray and chill 

serve with warm Popovers.