No matter how tempting the aroma coming from your kitchen, don't open the oven to check popovers until about 5 minutes before they're finished baking, or they will deflate. This recipe first appeared in our May 2014 issue with the story Clocking the Cook: Perfect Timing.
Ingredients
- 1 cup flour
- 1⁄2 tsp. salt
- 2 eggs
- 1 1⁄4 cups whole milk
- 1 tbsp. melted butter
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Instructions
Step 1
Preheat oven to 425°. Sift together flour and salt into a bowl.
Step 2
Whisk together eggs, whole milk, and butter in a bowl. Then add to flour, stirring with a wooden spoon until combined (some lumps may remain).
Step 3
Pour batter into a buttered 8-popover tin or 8-muffin pan, filling individual tins two-thirds to three-quarters full. Bake for 15 minutes, then reduce heat to 350° and continue baking until puffed and browned, about 20 minutes more.
Step 4
Unmold, pierce sides of popovers with a toothpick to allow steam to escape, and serve immediately.
- Preheat oven to 425°. Sift together flour and salt into a bowl.
- Whisk together eggs, whole milk, and butter in a bowl. Then add to flour, stirring with a wooden spoon until combined (some lumps may remain).
- Pour batter into a buttered 8-popover tin or 8-muffin pan, filling individual tins two-thirds to three-quarters full. Bake for 15 minutes, then reduce heat to 350° and continue baking until puffed and browned, about 20 minutes more.
- Unmold, pierce sides of popovers with a toothpick to allow steam to escape, and serve immediately.
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