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Thorwood and Rosewood Inns
"These crispy popovers are a popular part of our All-Chocolate Breakfast Option we offer the entire month of February. " .... Innkeeper Pam Thorsen.
Preheat oven to 375 degrees. Heavily grease 12 non-stick muffin cups or 6 non-stick popover pans. In a medium bowl, whisk or beat together eggs, milk, and butter. Add flour, shaved chocolate, and salt and beat until smooth. Divide batter between the 12 cups, filling each about 3/4 full. Bake for 45 to 50 minutes or until puffed and crispy on top. Remove from oven and serve as soon as possible. If you like, garnish with chocolate curls and strawberries.
Makes: 6 large popovers
Reprinted with permission from Chocolate for Breakfast and Tea by Laura Zahn. Down to Earth Publications, St. Paul MN.
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