How to make popovers

LIGHTER POPOVERS: For 1g of fat and 100 calories per popover, substitute 1egg plus 2 egg whites for the 2 eggs and use skim milk.

Assemble your materials.

Heat oven to 450 degrees (Fahrenheit) or 230 degrees Celsius. Grease a 6-cup muffin or popover pan. Set aside.

Beat eggs slightly in a bowl. Do not overbeat! (mine were slightly overdone). If you make this mistake simply add flour until just smooth.

Add the flour and milk. Should look something like this.

Add the salt.

Fill up each of the cups in your muffin pan to about two-thirds capacity.

Bake until golden brown and inflated.

These look finished.

After a little while they will cool and deflate. Try to remove them immediately as they will become hard to remove once completely cool.

To save up to three months: -pierce each popover to let the steam out -let cool completely -freeze on a cookie sheet -seal in an airtight freezer bag -when ready to serve, heat in a 350degreeF oven

Spread with a topping and enjoy!