There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they’re in the oven. They’re much easier than you expect, and they make any meal feel festive.
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups all-purpose flour, sifted
- 3/4 teaspoon kosher salt
- 3 extra-large eggs at room temperature
- 1 1/2 cups whole milk at room temperature
Preheat the oven to 425 degrees.
Generously grease aluminum popover pans or custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Serve hot.
Makes 12.
|
