several decades ago I got this recipe during an evening cooking class with George Bay, from Bay's English Muffins (not sure they're sold in all areas of the country). It's simple and has always turned out perfectly for me. My biggest problem is getting them out of one of the pans I own -- which I just decided to trash and I will get a second Baker's Advantage Popover Pan (like the one I have that works well). 6 jumbo eggs (I usually use 7 large eggs) 2 cups milk 6 tbls oil 2 cups flour (can replace 2-3 tbls with powdered sugar) 1 tsp salt Blend all ingredients in a blender on low til smooth. Continue blending on high a few moments (I typically blend even longer). Place container in refrigerator overnight (recipe says at least 4 hours, but my results are based on overnight). Before using, blend again on low. Pour batter into greased cups, 2/3 full. Bake at 375 for up to 1 1/4 hours or until crispy & brown. Makes 12

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