So I was leafing through my Williams & Sonoma Bride & Groom Cookbook one night last week and I came across a breakfast recipe for popovers. I had never heard of these, but since the ingredients looked nice and simple (very important for my picky husband) I decided that I would try them one day. Well I got my perfect opportunity last Sunday morning, since my husband was leaving on a week-long business trip Monday morning. They turned out delicious!!!! They take a little while to make, so they're definitely not a quick fix for breakfast, but they're PERFECT for a nice, cozy Sunday morning. It's like a yummy, warm complete breakfast in a little muffin form. It was great because I also got to test out my Crate & Barrel silicone baking cups, which are great. I highly recommend them.
3 large eggs
1 1/2 cups milk
1 1/4 cups flour
2 tsp kosher salt
3 Tbsp butter, melted
Whisk together the eggs and milk in a large bowl. Whisk in the flour, salt, and butter. Stir the batter until well blended. Divide the batter among the cups of a 12-cup nonstick muffin pan, filling them two-thirds full. Place the pan in a cold oven and heat the oven to 425 degrees. After 20 minutes, turn the oven down to 350 degrees and continue to bake until the popovers are billowing out of each cup and golden brown, 12-15 minutes more. Serve at once.
* I halved this recipe since it was just my husband and I.