Wow Wizardry: Popovers!

Nana Chef is teaching after school and everybody made popovers plus our own apricot jam to slather all over them.  Here's the super easy recipe so you can do this magic trick too.

 Take the eggs and milk out of the fridge so they can warm up. Too cold will ruin everything. Turn on the oven to 425º. It is most important to have a very hot oven for the pop.  You will need two large cup muffin tins with six openings, best if they are the nonstick kind. Butter them very well all over so the popovers can't stick. If you are using regular tins be sure to butter them extra.  When the oven is hot, put the empty muffin tins in for TWO minutes so they are hot.  Hot is the magic trick for making the pop.  Now in a medium bowl, put together 1 1/2 tablespoons of melted butter, 3 extra large eggs, 1 1/2 cup of milk (nonfat is okay), a pinch of salt and 1 1/2 c all purpose flour.  Using a whisk, stir everything together until there are NO flour lumps left.  This is very important.  Get a ladle and carefully--remember they are hot--fill each muffin cup ONLY HALF way up. We need room for the pop!  Put the filled tins in the oven and set a timer for 30 minutes. Now here is the hardest part: NO PEEKING. YOU CAN'T OPEN THE OVEN until the timer beeps. But you can eat your popovers right away!   

Take the eggs and milk out of the fridge so they can warm up. Too cold will ruin everything. Turn on the oven to 425º. It is most important to have a very hot oven for the pop.
 You will need two large cup muffin tins with six openings, best if they are the nonstick kind. Butter them very well all over so the popovers can't stick. If you are using regular tins be sure to butter them extra.  When the oven is hot, put the empty muffin tins in for TWO minutes so they are hot.  Hot is the magic trick for making the pop.

Now in a medium bowl, put together 1 1/2 tablespoons of melted butter, 3 extra large eggs, 1 1/2 cup of milk (nonfat is okay), a pinch of salt and 1 1/2 c all purpose flour.  Using a whisk, stir everything together until there are NO flour lumps left.  This is very important.

Get a ladle and carefully--remember they are hot--fill each muffin cup ONLY HALF way up. We need room for the pop!  Put the filled tins in the oven and set a timer for 30 minutes. Now here is the hardest part: NO PEEKING. YOU CAN'T OPEN THE OVEN until the timer beeps. But you can eat your popovers right away!