Popovers

This recipe is adapted from Ina Garten's popover recipe. Her sage advice, "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!"

Course Bread

Keyword Popovers

Equipment

Popover pan

Ingredients

¾ tbsp unsalted butter melted, plus softened butter for greasing pans
¾ cups all-purpose flour
½ tsp kosher salt
2 large eggs room temperature
¾ cups whole milk room temperature

Instructions

Preheat oven to 425°F.
Generously grease aluminum popover pan with softened butter. (May use Pyrex custard cups if you don't have a popover pan.
Place the pan in the oven for exactly two minutes to preheat. Meanwhile, put the flour, salt, eggs, milk, and melted butter into a blender or food processor and blend until smooth (or you can blend them together with a wire whisk). The batter will be thin.
Fill the popover pan or Pyrex cups less than half full and bake for exactly 30 minutes. Don't peek!