Popovers are one of the great joys of baking. Blend a few simple ingredients, throw them in a super-hot oven, and see them rise sky-high! (Don’t panic as they cool—they’re supposed to collapse.) Remember to pre-heat the pans, and NEVER peek during baking; strong, consistent heat is the key to a good rise.
| 4 | eggs | |
| 2 | cups | milk |
| 2 | cups | flour |
| 2 | tablespoons | butter, melted |
| 1/2 | teaspoon | salt |
Pre-heat oven to 425°
Grease heavy-bottomed or cast iron popover pans and place them in the oven to preheat.
1. Place the eggs, milk, flour, butter, and salt in your blender and puree for 20 seconds. If you don’t have a blender, place the ingredients in a medium mixing bowl and beat until mixed.
NOTE: Do not over beat—The batter should resemble heavy cream. Batter can be prepared several hours in advance and stored in the refrigerator. Bring to room temperature before baking the popovers.
2. Remove the popover pans from the oven and fill each form ¾ full.
3. Return to the oven and bake for 20 minutes at 425°; do not open the oven door. Lower the heat to 325° and bake for an additional 20 minutes without peeking.
4. Remove the popovers from the oven and let them sit for 5 minutes.
5. Remove from the pans and serve immediately, or store in zip-lock bags to retain moisture until ready to serve.
NOTE: Re-heat the popovers in your microwave for 25–30 seconds, or wrap them in aluminum foil and place in a warm oven.
