Thelma’s Popovers

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.

Thelma’s Popovers

• 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.

*Larry uses a six-serving popover tin.

Tagged as: baked, baking, easy, foolproof, fresh, frugal, homemade, how to, Pastry, Pies & Tarts, Pies & Tarts, popover, popovers, recipe