Tried and True Popovers
By: Jenny MacKinnell
Published: Thursday, December 3, 2009 - 1:14am

Ingredients




1 cup flour
1 cup milk (whole or 2%%), at room temperature
1/2 teaspoon salt
1 tablespoon sugar
3 large eggs, at room temperature
2 teaspoons melted butter 
cooking spray (melted butter makes the outside burn too much)

Preparation

1 Heat oven to 425. Spray muffin tins or popover cups. This recipe made 6 popovers using popover cups. It should make 9-10 popovers using muffin tins. 2 Using a blender, put the eggs, milk and butter in first, blending for a few seconds. Then add the flour and salt and whirl it until smooth. This prevents the batter from becoming lumpy. 3 Fill the popover cups 3/4 full, if using muffin tins fill 1/4 cup of batter for each cup. Make sure you alternate muffin cups to give the batter room to expand. 4 Bake for 25 minutes without opening the oven door. I baked mine for about 23 minutes. Turn down the temperature to 350 and bake for another 15 to 20 minutes, again I used less time, around 13 minutes. 5 Serve immediately.

About


I've been obsessed with the success of the popover.  I've have many more failures than successes.  Oh, if I only had a dollar for all the flat popovers that I've made.  This recipe I made two days in a row and each batch POPPED like crazy.  Happy Dance!  I love mine with jam or honey. Or with just plain old butter. Enjoy!