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2 1/2 c. milk
2 1/2 c. all-purpose flour
pinch of salt
6 large whole eggs
2 large egg yolks
1/4 c. butter (very soft)

You will also need 12 popover tins.

Heat oven to 425 degrees. Whisk together the milk, flour and salt
until just incorporated. The mixture will be lumpy. Beat in eggs
and egg yolks, one at a time, until just incorporated. Be careful
not to overmix. The batter should still be lumpy. Brush inside of
popover tins with a generous amount of butter. Divide batter
evenly among butter tins. Bake 20 minutes. Reduce oven temperature
to 350 degrees. Bake until puffed and golden brown, 15 to 20 minutes
more. Remove tins from oven and turn out popovers. Serve

Popovers are great served with beef roast and pour gravy over

As a sweet dessert, squeeze fresh lemon juice over warm
popover. Sprinkle with sugar.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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