Popovers

12 large popovers or 24 small popovers

6 eggs

2 cups milk

1 teaspoon salt

3–6 tablespoons melted butter (we typically use 3) plus

more for pans

2 cups all-purpose flour

Adjust oven racks to just below center with no racks above. Preheat oven to 375 degrees.

Beat eggs slightly.

Add milk and melted butter, whisk together. Gradually add flour and salt as you mix batter. Do not over beat batter, a few lumps are fine. Transfer the batter into a large liquid measuring cup to make it easier to pour.

Place pan(s) into oven to warm for 5 minutes, remove and butter popover pans with a pastry brush. Pour batter into each cup about ¾ full, do not overfill cups.

Bake for 50 minutes. Do not open oven during cooking, or your popovers will deflate. Also, avoid banging oven door, or other activities that may cause vibrations.

Remove from oven, turn out of pans and serve immediately.

From Issue

No. 09 / Summer 2019