Pop! Pop! Popovers!

I Love Popovers. 

     Popovers are a light, fluffy, eggy delicious roll. If you've heard of popovers, you've probably heard the horror stories of popovers that refuse to "pop", that are thick, dense and refuse rise. I have not had that experience, but I "know this one lady that had that happen to her and it was just tragic". Anyway, back to the popovers at hand if you follow the instructions your popovers should pop just fine.
     Now, before we begin, you do NOT need a popover-pan, a cupcake pan will do the trick - in fact, I've been eating popovers my whole life and didn't even know there was such a thing until a few months ago. So, save your money for a really cool kitchen toy you actually "need".
Ok. Good. Now Let's Get Popping!

The Deets for 1 Dozen
1 1/2 Cups of Milk (I use skim)
3 Eggs
1 1/2 Cups Flour (I did 1 Cup all-purpose and 1/2 Cup Whole Wheat)
1 tsp Salt

Add Ins
Cheese!!! Use about 1/2 Cup of shredded cheese
The ones shown have Gruyere.
Cheddar or Swiss are also great.

The How To
***Follow the little steps to insure perfect popping popovers***
Heat Milk until it just starts to bubble then remove from heat
Whisk Eggs in a separate bowl until they are a frothy "mellow" yellow
Gradually whisk in Milk, slowly so that you don't scramble the eggs.
Sift in 1/2 of the flour (must be sifted) whisk until smooth
Add Salt and remaining flour
Whisk until Smooth

Preheat Oven to 400 degrees.
Place cupcake pan {or if you're one of those people, your popover pan} in oven to warm it up - about 5 minutes - remove pan from oven and spray with cooking spray
Fill cups 3/4 full
If you want to add cheese, sprinkle desired amount on top
Place in Oven *Do Not Open Oven Once you begin cooking the popovers*
Bake for 30 - 35 minutes or until Golden Brown & "Popped"

Pop popovers out of the pan and serve.

Plate, Pray & Enjoy!