Just five simple ingredients are needed to make popovers. High, hollow, and steamy in the center, with a dark crusty outer layer, they literally pop up and over the rim of the pan as they bake. Preheating the oven is an absolute must before you bake your batch of popovers. And, do not under any circumstances open the oven door until the popovers are done!
4 tablespoons unsalted butter, melted
3 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
- Position a rack in the center of the oven and preheat the oven to 450°F (230°C). Place an empty 12-cup muffin tin in oven to heat while making the batter.
- Whisk the eggs in a large bowl (preferably one with a pouring spout) until well blended. Add the milk and whisk until blended. Add the flour and salt; whisk until thoroughly blended and the batter is smooth.
- Remove the hot muffin tin from oven; carefully, quickly and generously coat the inside and rims of the cups with the melted butter (a pastry brush does the job nicely).
- Quickly, but carefully, pour the batter into the buttered muffin tin, filling each cup two-thirds full.
- Place the batter-filled muffin tin in the oven and bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 350°F (180°C) and bake until popovers are a dark rich brown, about 15 to 20 minutes more.
- Immediately invert muffin tin to remove popovers onto a wire rack. Serve warm.
Makes 12 popovers.
Tip: To reheat leftover popovers, set on a baking sheet and heat in a preheated 350°F (175°C) oven for 10 minutes.