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Popovers, recipe & photo via Yumwatch
Popovers, much like airplanes and radio waves, are kind of magic. There's no yeast or kneading or "resting" involved in the preparation, and these babies come out like fluffy little bread clouds just begging to be filled with butter or gravy or salad or berries or custard or whatever your hungry little heart desires.
With just a handful of ingredients and an impossibly easy recipe, you too can pull a popover sleight-of-hand: make them right after breakfast, when you still have eggs, butter, and bacon grease at the ready.
Bacon grease? Yup, the secret's in the sauce: grease your muffin/turnover pan with a pat or two of leftover bacon grease (which keeps nicely in the fridge like butter does), and I guarantee your popovers will emerge like the pillows of angels.
Here's my recipe for these; serve them hot with a pat of melty butter and a sprinkle of cinnamon sugar.
Lightly beat eggs. Add milk and butter. Beat in flour until smooth.Grease a muffin pan with bacon fat. Pour in batter evenly.
Bake in 400 degree oven for 45-50 minutes. Don’t open the oven til they’re done.
Eat.