This is such a simple recipe and reminds me of some of the super simple recipes my mom would pull out of her from time to time. She loves Yorkshire pudding and popovers. It’s something about the simplicity of butter or meat drippings and flour that my mother loves. These are great eaten hot out of the pan. Just tip the pan over and start devouring. They are great with ham and cheese or fruity jam. They are a great and edgy companion to some eggs and really spruce up a brunch party in a hurry.
1 tablespoon unsalted butter, melted plus additional butter for greasing the molds
1 cup all-purpose flour
2 large eggs, room temperature
1-1/4 cups whole milk, room temperature
¾ teaspoon kosher salt
Makes: 8 to 12 popovers, depending on size
Preheat the oven to 450F. Liberally grease each crevice of a standard “12-cup” muffin tin with some of the melted butter.
Make the batter: In a large bowl, sift the flour. In a smaller bowl, whisk together the eggs, milk and melted butter until blended. Pour the wet ingredients into the dry and use a rubber spatula to gently fold them together.
Bake: Fill each hole in the muffin tin about ¾ full. Place the tin in the center of the oven and bake for 12 minutes at 425 F and then reduce the oven temperature to 350F.
Finish: Bake for an additional 10-12 minutes until they develop a nice brown color. They should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don’t give in to temptation!
Serve: Remove the tray from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
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