Chef’s Emporium Popover Recipe

2 whole eggs
1 cup milk
1/4 teaspoon salt
1 teaspoon butter

Pre-heat oven to 450°F. Mix eggs and milk in medium mixing bowl. Slowly add flour and mix until smooth. Add salt and mix again. Be careful…do not over mix.
Rub butter around the inside of the Chicago Metallic Popover Pan and fill half way with batter. Bake for 20 minutes then turn oven down to 350°F and bake for another 20 minutes.

Yields: 6 large popovers or 12 small popovers

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