Serves: 5
Total Calories: 194
Yield: 8
Preheat oven to 400°. Lightly grease 8 (5-ounce) custard cups or an old-fashioned popover pan. In a medium bowl, with a rotary beater, beat until well combined the eggs, milk, and oil. Sift flour and salt into egg mixture. Beat just until smooth. Pour batter into greased custard cups, filling each half full. Place cups on a baking sheet and bake 45–50 minutes, until golden brown. Serve at once.
This Popovers Fontaine recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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