1 C. all-purpose flour

1 T. cooking oil or bacon drippings

2 eggs, beaten

3 slices bacon (or 3 T. grated Parmesan cheese)

1 T. shortening

1 C. milk

 

Cook bacon until crisp; drain, reserving 1 T. drippings, if desired. Finely crumble bacon. Set aside. Using 1/2 tsp. shortening for each cup, grease the bottom and sides of six cups of a popover pan. (Or, use six 6-oz. custard cups. Place greased custard cup in a 15x10x1-inch baking pan.) Set aside. In a mixing bowl combine eggs, milk, and oil or bacon drippings. Add flour and bacon or Parmesan cheese. Beat with a rotary beater or wire whisk until mixture is smooth. Fill the prepared cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately remove popovers from the oven and prick each with a fork to let steam escape. (If crisper popovers are desired, after baking, prick the popovers, turn the oven off, and leave popovers in the oven for 5 to 10 minutes more or until of desired crispness.) Serve hot.