Popovers are easy to make with everyday ingredients you probably have on hand right now. I've tried lots of popover recipes and this Baking Illustrated recipe is my favorite. For the lightest popovers with the most lift, use a popover pan. They can be made in a muffin tin, but the result will be denser.
|Combine the ingredients in a batter bowl or other container with a spout (a 4 cup measuring |
cup also works). The handle and spout make it easier to quickly pour the batter into the hot wells.
Let the mixture rest at room temperature for 30 minutes
|Place the popover pan on a baking sheet on the lowest oven |
rack. Preheat the oven to 450 degrees.
|Popovers are ready when they are deep golden brown all over. Invert pan onto a |
cooling rack. Cool popovers for two minutes and serve immediately.
These are best eaten just after they've been baked.
|Crispy on the outside and silky on the inside. Perfect with butter, honey or jam.|
2 large eggs
1 cup whole milk
1 cup all purpose flour
1/2 tsp salt
1 Tbsp unsalted butter
1 Tbsp vegetable oil
In a bowl, whisk eggs and milk for 20 seconds. Add flour and salt and mix with a wooden spoon just until flour is incorporated. Batter will still be lumpy. Add the melted butter and whisk for 30 seconds until batter is smooth. Let batter rest for 30 minutes. In the mean time, place 1/2 tsp vegetable oil to the well of each popover pan (1/4 tsp if you're making smaller popovers). Adjust oven rack to lowest position and place popover pan in oven. Preheat oven to 450 degrees. After batter has rested, remove hot pan from oven and quickly distribute batter among wells. Return pan to oven and bake for 20 minutes. Without opening the oven door reduce heat to 350 degrees and bake 15-18 additional minutes until deep golden brown. Invert pan onto a wire rack to remove popovers. Cool for 2 minutes and serve immediately.