Whole Wheat Popovers

With whole wheat pastry flour available from Upinngil Farm, these can be made almost entirely from local ingredients (no Pioneer Valley salt to be found, as far as I know). They go well with soups and stews, and are also nice with butter and jam.

4 large eggs, beaten
1 cup milk
1 cup whole wheat pastry flour
1/2 tsp salt

Preheat the oven to 375. Grease 18 smallish or 12 largish muffin tins (or popover tins if you happen to have them).

Combine the eggs and milk in a medium bowl. Stir in the flour and salt. It's okay if a few lumps remain. Ladle the batter into the muffin cups, filling them half to two-thirds of the way full.

Bake for 30 minutes, until the popovers are puffed up and golden and a little crispy on the outside.

As soon as you remove them from the oven, pierce each popover with a sharp knife in one or two places to let the steam escape. They will inevitably collapse at least somewhat, but will hold their shape better if you do this.

Serve warm.