Popovers are surprisingly easy to make. They have a definite “wow” factor for something that’s really pretty simple.
Things to keep in mind:
- Milk and eggs should be room temperature. Put the eggs in a bowl of warm water for a few minutes if you just took them out of the frig. Microwave the milk for a few seconds if it’s cold.
- Soften the butter to grease the pan. You get better coverage that way.
- If you don’t have a designated popover pan, muffin tins work just fine, but use two pans so you can separate the popovers to give them more room to rise.
- 1 C flour
- 1 C milk at room temperature (whole, 2%, even 1% works)
- 1/2 tsp salt
- 3 eggs (room temperature)
- 2 TBS melted butter
- softened butter to grease pan
- Preheat oven to 425.
- Generously grease popover pan or muffin tins.
- Preheat the pan (or pans) in the oven for a couple of minutes. Some recipes skip this step, but I like to do it.
- Whisk all the ingredients together. If you do this is in a one quart measuring cup, you’ll have a built-in spout to pour the batter into the cups.
- Fill the popover pans or muffin cups 1/2 to 3/4 full.
- Bake for 30 minutes. Don’t open the oven door until the time is up!
- Plan breakfast so that you’re ready to eat as soon as the popovers come out of the oven. That’s when they’re best. Hot popovers, butter, jam. Little bit of sunshine on a rainy day.