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Bacon Popovers
From Dorothy McNett's recipes at www.dorothymcnett.com. Use these as a great companion to soups and stews. Makes 6-8, depending on the size of the custard cups. But, they are even better when made in a special pan known as a popover pan.
4 slices bacon
2 eggs
1 cup milk
1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
Preheat oven to 450 degrees. Grease the bottom and the sides of 6-8 custard cups or a popover pan with oil or butter. Set aside. Cook bacon until crisp. Drain on paper towels. Reserve 1 tablespoon of the bacon drippings. When bacon is cool, crumble into small pieces and set aside. In batter bowl, beat the eggs, adding the milk, flour, and salt. Beat about 2 minutes with electric beater or use a sturdy whisk. Add the tablespoon of bacon drippings and beat in. Switch to a spoon and stir in the bacon pieces. Fill greased cups only 1/2 full. Bake at 450 degrees for 15 minutes. After the 15 minutes, reduce oven temperature to 350 degrees. (Do not open the door.) Bake at 350 degrees for 25 - 30 minutes until popovers are browned and firm. Gently prick the tops with a fork to allow the steam to escape. Place on a rack to cool 1-2 minutes before removing from the baking dishes. Serve! They may collapse a bit, no worries as they taste delicious no matter what!
Recipe created 2013-08-05.
