I can eat an entire batch of a dozen popovers all by myself. Serve these wonderfully puffed and flavorful delights with soups, roasts meats, or for breakfast with butter and jam.
In order to make sure enough heat circulates around the batter to make it "pop," it's best to use every other cup in a muffin pan. If you only have one pan, however, fill every cup - popovers are just as delicious even if they don't all fully "pop" all the way!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 4 Tbsp. butter
- 1 cup milk
- 4 eggs
- 1 cup flour
- 1/2 tsp. salt
Preparation:
- Preheat an oven to 425°F. Melt the butter. Use a brush to liberally butter 12 muffin cups - every other cup in 2 12-cup muffin pans if you have 2 pans. Set aside the pans and the remaining butter (you should have about 2 Tbsp.).
- Whirl the milk, eggs, flour, salt, and remaining butter in a blender until smooth (scrape down sides as needed).
- Fill the buttered muffin cups each about half full with the thin batter. Bake, undisturbed, for 20 minutes. Popovers should be puffed and starting to brown. Reduce heat to 350°F and bake the popovers until they're browned and more solid, about 20 minutes. Serve hot.
Makes 12 Popovers.
