Popovers are lovely, light, crisp and slightly eggy and the perfect vehicle for soft butter and homemade jam, marmalade or Spicy Apple Butter. You can also do a savory version with cheese and herbs.
Ingredients
1½ tablespoons melted butter
1½ cups all purpose, unbleached flour
¾ teaspoon salt
4 large or 3 extra large eggs, room temperature
1½ cups milk, room temperature
Instructions
Preheat oven to 450. Grease popover pan, muffin tins or custard cups with butter.
Position oven rack on lowest shelf.
With a whisk, beat eggs, milk and salt. Whisk till just combined and no streaks of yolk are showing.
Add flour all at once. Beat about 20-30 seconds with whisk until no large lumps are left. Small lumps are okay. Don’t overbeat.
Stir in butter and combine quickly. Fill cups ⅔ to ¾ full.
Bake the popovers for 20 minutes then reduce heat to 350 and bake another 10-15 minutes. They should be a deep, golden brown. Do NOT open the door to peek or they won’t pop!
If you plan on serving the popovers immediately, remove them from the oven and stick the tip of a knife into the top of each to release steam and help prevent sogginess. Slip them out of the pan and serve.
On the King Arthur Flour site they suggest this: “If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.”
Recipe by Kate Battistelli at https://katebattistelli.com/breakfast-2/popovers/