Buttery Homemade Popovers (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter, melted and slightly cooled
02 -
1 1/2 cups plain flour, measured and leveled
03 -
1 1/2 cups warm whole milk (about 125°F)
04 -
4 large eggs at room temperature
05 -
3/4 teaspoon of salt
# Instructions:
01 -
Whiz eggs, milk, and salt together in a blender. Toss in the flour and blend until it’s smooth. Blend the butter in last, giving it a whir until it looks a bit frothy. Let the batter chill out for about 15 minutes as the oven heats up.
02 -
Turn your oven on to 450°F. Arrange one rack in the top part of the oven, the other near the bottom. Place a popover pan on a baking sheet on the lower rack and leave it there for 2 minutes as things heat up.
03 -
Take out the hot pan and spray nonstick evenly on the whole thing, including each cup and the edges. Pour your batter in so it almost fills each cup to the top.
04 -
Bake for 20 minutes at 450°F. Don’t peek—keep the oven shut the whole time.
05 -
Drop the temperature to 350°F but again, don’t open the door. Keep baking for another 10 minutes until they puff up and get a nice deep golden brown color.
06 -
Pull the pan out carefully. Prick the tops with a small knife so the steam comes out. Pop them out of the pan, cut them open, and pair with butter before digging in.
# Notes:
01 -
Using room temperature ingredients helps them rise better.
02 -
Don’t crack the oven door while they’re baking. They might deflate!