Long, long ago, pre-kids, pre-ever-going-to-River-Room, the Pioneer Press posted this recipe, and for some reason I clipped it out.
See how old it is? It's yellow.
Anyway, whether or not this is the "official" popover recipe from the River Room, it tastes exactly the same.
Here's the recipe:
Popovers - Makes 12-18
1 2/3 c. Whole milk
5 T Melted butter
1 2/3 c Flour
1/2 T Salt
To prepare oven, baking pans:
Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick spray. Heat pans in oven for at least 15 minutes.
To prepare batter:
In large bowl, use electric mixer on medium speed to beat eggs until frothy. Add milk and melted butter. Mix well. Add flour and salt. Mix just to combine.
To bake popovers:
Divide batter among preheated pans, filling each cup less than half full. Bake for 30-40 minutes or until puffy and well browned and popover pull away from pan easily and feel light to the touch. Remove from pan. Serve warm.