Popovers

Ingredients

2 Roberts Eggs, slightly beaten
1 cup Roberts Milk
1 cup flour
1/2 teaspoon salt

Preparation

Mix all ingredients, beating just until smooth. Do not overheat. Fill buttered popover pans or custard cups half full. Bake at 450° for 20 minutes, then reduce oven temperature to 350° and bake 15 to 20 minutes longer, or until golden brown and crust is quite firm. (Removing popovers from oven too soon will cause them to soften and collapse.) Remove immediately from pans or cups.

Yield: 6 to 8 popovers

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.