Popovers (Hot Oven Method)
- 1 cup whole milk
- 2 large eggs (or small eggs to measure cup)
- 1 cup all-purpose flour
- teaspoon salt
- 1 tablespoon melted butter
Hot Oven Method
- Heat oven to 475 degrees.
- Place heavy duty baking sheet in oven to heat.
- Set aside 6-count large size muffin tin. Do not grease or use paper liners
- Once oven reaches temperature, place muffin tin on baking sheet in oven to heat for 5 minutes.
- Batter: In 4-cup glass measure or medium bowl, whisk milk and eggs until completely combined and mixture is smooth.
- In medium bowl, stir flour and salt. Add milk/egg mixture and quickly whisk just until combined. Gently scrape bowl to incorporate all dry ingredients. Batter will appear slightly lumpy.
- Carefully remove hot oven tin from oven. Quickly brush bottom and sides of each cup with melted butter. Fill each cup half full with batter. Quickly place muffin tin on hot baking sheet in oven.
- Reduce oven temperature to 450 degrees and bake 20 minutes. **DO NOT OPEN OVEN DOOR**
- Reduce temperature to 375 and bake 15 to 18 minutes until golden brown and puffy.
- Remove from oven and, using a fork, gently pierce each popover to remove from hot tin.
- Serve hot or cool on rack 30 minutes before storing.
Source: Annie Overboe in the October 8, 2008 Daily Herald