Prep: 15 minutes • Bake: 30 minutes • Makes: 12 popovers
2 cups all-purpose flour plus additional for dusting
4 large eggs, room temperature
2 cups whole milk, room temperature
3/4 teaspoon salt
1. Preheat oven to 450°. Grease 12 popover tin cups with butter. Lightly dust bottom and sides of cups with flour, tapping tin to evenly coat cups; shake out any excess flour.
2. In large bowl, whisk eggs lightly; whisk in milk and salt until combined. Gradually sift 2 cups flour into egg mixture, whisking just until combined; do not overmix (batter will be lumpy). Immediately pour about 5 tablespoons batter into each cup, filling cups a little less than half full.
3. Bake popovers 15 minutes. Reduce temperature to 350°. Bake 15 minutes longer or until sides of popovers are firm and caramel in color. Serve immediately.
Approximate nutritional values per serving: 138 Calories, 5g Fat (2g Saturated), 80mg Cholesterol, 177mg Sodium, 18g Carbohydrates, 1g Fiber, 6g Protein
The eggs and milk should be at room temperature so that the popover batter can heat up as quickly as possible during baking, creating the steam necessary to make them “pop over.” It’s also important to use the popover batter as soon as it’s made to prevent the popovers from becoming dense.
If using a nonstick popover tin, it’s unnecessary to grease the cups with butter or dust with flour.
Popovers can also be prepared in a standard muffin tin. Prepare 20 muffin tin cups and pour about 3 tablespoons batter into each cup as directed in steps 1 and 2. Bake popovers as directed in step 3, baking only 10 minutes longer after reducing temperature to 350°.
Butter it up!
Both sweet and savory compound butters can enhance breads like popovers, cornbread and baguette. Softened butter can be transformed into a myriad of flavor profiles when whipped with citrus zest, spices, fresh herbs, cheeses, preserves or condiments.
Once prepared, mold the butter into a log, wrap it in parchment paper then plastic wrap, and refrigerate at least overnight to allow the flavors to infuse throughout the butter. For each stick (1/2 cup) of butter, here are some variations to try.
1) Apricot-Honey Butter: 1/3 cup each apricot preserves and honey
2) Molasses Butter: 1 tablespoon molasses and 1 teaspoon fresh lemon juice
3) Raspberry-Nut Butter: 1/4 cup each chopped toasted shelled walnuts and raspberry preserves
4) Rosemary-Garlic Butter: 3 finely chopped garlic cloves, 1 teaspoon chopped fresh rosemary, 1/2 teaspoon each oil and salt, and a pinch white pepper
5) Mustard-Chive Butter: 3 tablespoons chopped fresh chives, 1 tablespoon Dijon mustard and 1/8 teaspoon salt