Just five simple ingredients are neededto make popovers. High, hollow, and steamy in the center, witha dark crusty outer layer, they literally pop up and over therim of the pan as they bake. Preheating the oven is an absolutemust before you bake your batch of popovers…and do not underany circumstances open the oven door until the popovers are done!
4 tablespoons unsalted butter, melted 3 large eggs, at room temperature 1 1/4 cups milk, at room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt
Position a rack in the center of the ovenand preheat the oven to 450°F (230°C). Place an empty12-cup muffin tin in oven to heat while making the batter.
Whisk the eggs in a large bowl (preferablyone with a pouring spout) until well blended. Add the milk andwhisk until blended. Add the flour and salt; whisk until thoroughlyblended and the batter is smooth.
Remove the hot muffin tin from oven; carefully,quickly and generously coat the inside and rims of the cups withthe melted butter (a pastry brush does the job nicely).
Quickly, but carefully, pour the batterinto the buttered muffin tin, filling each cup two-thirds full.
Place the batter-filled muffin tin inthe oven and bake for 20 minutes. Without opening the ovendoor, reduce the oven temperature to 350°F (180°C)and bake until popovers are a dark rich brown, about 15 to 20minutes more.
Immediately invert muffin tin to removepopovers onto a wire rack. Serve warm.
Makes 12 popovers.
Note: To reheat leftover popovers, seton a baking sheet and heat in a preheated 350°F (175°C)oven for 10 minutes.
Homemade Popovers Recipe – Laura Vitale – Laura in the Kitchen Episode 553If the Popovers recipe was useful and interesting, you can share it with your friends or leave a comment.