I love popovers. They are a little time consuming, but once you’ve mixed the batter you pop them in the oven and wait. Waiting for the popovers to come out of the oven is the hardest part! The batter can even be made ahead of time and stored in the refrigerator, if you want. Popovers are best right from the oven. Serve with butter, jams, or other sweet or savory spreads. I have two popover pans, which make the most perfect popovers every time. One pan makes 12 mini popovers while the other pan makes 6 large popovers. Depending on how many people we have for dinner dictates which pan I will use.
1 popover pan
1 1.4 cup flour
¼ tsp salt
3 large eggs
1 ¼ cup milk
2 Tbsp butter cut into either 6 or 12 pieces, depending on what size popover pan you are using
1 Tbsp butter, melted
Oil or spray (with nonstick oil) popover pan. Preheat your oven to 400 and set the rack in the middle of the oven. Preheat the popover pan for about 2 minutes.
Blend the flour, salt, eggs, milk and melted butter until the mixture has the consistency of heavy cream. This can be done in a food processor, a blender an electric mixer or by hand. Batter should be at room temperature.
Place 1 small piece of butter in each cup and place back in the oven until the butter is bubbling, about one minute. Fill each cup half full with batter and bake for 20 minutes. Reduce the oven to 300 degrees and continue to bake for 20 minutes. Serve immediately.
Popovers are not hard to make and my family considers them a real treat. They are best eaten warm. Leftovers probably won’t be a problem as I’m sure your family will eat them right up!