Larry makes his mom’s golden, airy popovers skillfully. Some recipes in our household are his alone, and this is definitely one. If I proclaimed a decision to make some popovers, fuggeddaboudit. Not allowed. He has his giant binder of recipes and I have mine.
My mother-in-law, Thelma is now 88 and doesn’t cook anymore. A 50s kind of home cook, she was a SAHM for three kids and homemaker for husband, Elmer. Could those two names – Thelma Daisy and Elmer Morris – be any funnier? Both born in Los Angeles, which doesn’t seem to fit in our opinions.
Larry’s binder includes several index cards in his mom’s schoolbook-pretty handwriting. Her popover recipe is simple, but outcome can be a little finicky if the weather isn’t right. Today, perfect weather. I think our monster gas oven bakes a better popover than our dainty electric – if you ever remodel, add both and you won’t regret it. Plus, the secret weapon that cinches it: a tin with the right depth and slope for batter to POP.
Only four little ingredients and three short sentences produce crispy goodness. Eat ‘em fast – Larry tops his with applesauce and cinnamon. Mine plain.
- 1 cup flour
- 1/2 tsp. salt
- 1 cup milk
- 2 eggs, room temperature
Mix all ingredients. Put in well-greased muffin pans* half full. Bake 400 degrees F. for 35 minutes.