Popovers

Winning the Gold Medal at the Millers’ International Exhibition in 1880 was a great victory for Cadwallader Washburn. After winning the esteemed award, Washburn Crosby began selling “Gold Medal” flour. And, it's just as great today in these popovers.

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PREP TIME
10 Min
TOTAL TIME
45 Min
SERVINGS
6

2: eggs

1: cup Gold Medal® all-purpose flour or Gold Medal® Wondra® quick-mixing flour

1: cup milk

1/2: teaspoon salt

1 Heat oven to 450°F. Generously grease 6-cup popover pan with shortening. Heat popover pan in oven 5 minutes.
2 Meanwhile, in medium bowl, beat eggs slightly with fork or wire whisk. Stir in flour, milk and salt with fork or wire whisk just until smooth (do not overbeat).
3 Fill cups about half full. Bake 20 minutes.
4 Reduce oven temperature to 325°F. Bake 10 to 15 minutes longer or until deep golden brown. Immediately remove from pan. Serve warm.

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Expert Tips

Prepare a double batch of popovers when you bake, and freeze the extras. Pierce each freshly baked popover with the point of a knife to let out the steam. Cool them on a wire rack, then wrap tightly and freeze. To reheat thawed popovers, cover loosely with foil and bake at 375°F for about 15 minutes or until warm.