We made popovers Sunday night. The perfect thing to make when you realize at 8 that you have nothing for breakfast the next day and don’t want to go anywhere.
I had never made them before and was a little scared that they wouldn’t turn out right (or edible). But, thanks to the easy-to-follow directions in my Williams-Sonoma cook book I had picture perfect popovers in less than an hour.
1 cup (whole) milk
3 tablespoons unsalted butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
Melt butter and use about 2 tablespoons to coat 6 large muffin cups (or 12 small or a real popover pan). Mix the remaining butter, milk, and eggs in a large bowl. Use a whisk – the mixture should get slightly foamy. Add the flour and salt and mix until smooth.
Evenly fill your muffin cups and place in a cold oven.
Set oven to 375 and bake for 35-40 minutes. The popovers should be dry on top and hollow sounding.
Remove from oven and cut a small slit in the side the each popover. Cool for five minutes before eating.
If you are like me and want to make these the night before, simply reheat them for a couple of minutes in a 350 degree oven. Serve with butter, honey, or jelly of your choice.