Ingredients

• 1 cup all-purpose flour
• 1 cup (2 percent or whole) milk
• 3 large eggs (or 4 medium eggs)
• 3 Tbsp. melted butter, divided
• Pinch of salt

Directions

1. Preheat oven to 400 degrees, and place popover or muffin pan in the oven to heat up.

2. Using a blender or immersion blender, combine flour, milk, eggs and 1 Tbsp. butter. Blend to make the batter as smooth as possible.

3. Remove the pan from the oven (don’t forget an oven mitt!), and brush each individual cup with the remaining butter. Pour the batter into each cup, but only until the cup is 1/3 to 1/2 full.

4. Place pan on the lower rack of the oven and cook for 18 to 20 minutes, turn the pan and drop the temperature to 350 degrees and cook for another 15 to 18 minutes. (They should be golden brown and crisp to the touch. If they are looking light in color or “eggy,” cook them for another 7 to 10 minutes.)

5. Remove them from the oven. To help the popovers keep their shape, immediately pull each popover out of its cup, turn it on its side and place it on the pan to cool for a few minutes. Top with whatever you like or serve plain with butter and jam. At the Bonneville, they serve these with Black Forest ham, sauteed spinach, poached eggs and Hollandaise sauce. Makes 6 to 8 popovers

Email to a friend | Print this recipe | Back