strawberries-popovers09-400.JPGNancy just moved to the mountains of Colorado and can’t get her popovers to perform properly at altitude.

Nancy, your problem is probably that the popovers aren’t setting quickly enough to hold in the steam. This can be solved by increasing the eggs (the leavening in popovers) and decreasing the shortening. This recipe from the New Mexico State University should perform better.

1 cup sifted all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk — at room temperature
2 large eggs
1 tablespoon butter — melted

Heat oven to 450F.

In a medium bowl mix together the flour, sugar, and salt. In a small bowl whisk together the milk, eggs, and butter. Add the milk mixture to the flour and beat until smooth and well-combined.

Pour into greased popover cups and cook in the center of the oven for 15 minutes, then reduce heat to 350F and cook for another 20 minutes. Do not open oven until this point. Use a paring knife to poke a small slit in each popover and continue cooking another 5 - 8 minutes.

~ Chef Kevin