If you’ve never tried popovers, never tried to make them, or have tried to make them but they didn’t work out, give these a try. They are very easy – the success in in the details. The hardest part is remembering to take out the milk and eggs in advance!
Popovers
1 ¼ cup milk, room temperature
1 ¼ cup flour
½ teaspoon salt
3 eggs, room temperature
Preheat oven to 450°.
Pour the milk into a medium size mixing bowl. Add the flour and salt. With a rotary beater or wire whisk, beat until well blended(I have a whisk attachment for my hand held beater and that worked really well).
Do not over beat (it really only takes 5-6 seconds to blend it all together).
One at a time add the eggs, beating just until blended. (I mixed them just until the yolk totally disappeared – just a few seconds each)
Pour the batter into popover cups, filling ¾ full. (We have a handy-dandy popover pan that worked great, but I know I’ve heard of people using custard cups as well)
Do not scrape bowl. (I don’t know why, but it was important enough to put on the recipe card. I followed the rules!)
Remember: While the popovers are baking, do not open the oven door or make too much ruckus outside the oven. I guess the popovers can collapse like a souffle. (Again – I’m not messing with the rules here!)
Bake at 450° for 20 minutes.
Reduce oven to 350° and continue baking 15-20 minutes or until golden brown. (Note: this is where you’ll want to watch them. I only bake them for 10 minutes at 350°, but I think our oven runs hot.)
Don’t worry if they look really brown – that’s when they are the best!
Makes 6 servings.
Eat ‘em while they are hot with butter and jam!
(not actually in the recipe, but they sure were good that way, and I highly recommend it!)