Information
Notes
Popovers are a treat for breakfast, lunch, or dinner—an old-fashioned surprise. For best results, try to find popover pans where the metal cups are connected by a little bar. Alternatively, use individual Pyrex cups set on a baking sheet or a cast iron muffin pan (¾-cup size). A baking tip: If you peek at the popovers before 30 minutes, they may appear to be done, but the center will be doughy and heavy if you take them out too early.
Ingredients
- 5 tablespoons unsalted butter, melted, plus 2 tablespoons for greasing pan
- 1½ cups all-purpose flour
- 1½ cups whole milk
- 1 teaspoon salt
- 3 large eggs
Directions
Preheat the oven to 425°F. Remove the top rack from the oven; the popovers will be baked on the lower rack.
Grease each cup of the popover pan generously. (If using iron muffin pans, place them in the oven to preheat and butter them carefully once hot.)
Using a rotary beater or a whisk, beat all of the ingredients together until smooth. Using a ladle, fill the prepared cups halfway full with batter.
Bake in the bottom third of the oven for about 30 minutes, or until the popovers are golden and light. Serve at once; they fall quickly.