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Popovers

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

DESCRIPTION

The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They’re fluffy and delicious.


Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 and 1/2 cups milk, lukewarm (110ËšF)
  • 1 and 1/2 cups flour
  • 1/2 tsp. salt
  • 3 Tbsp. melted butter
  • Cooking spray

Instructions

  1. Preheat the oven to 450ËšF.
  2. Place a 12-cup muffin tin in the oven as it preheats.
  3. Once the oven has reached 450ËšF, start the batter.
  4. In a blender, combine eggs and milk. Blend for 20 seconds.
  5. Add flour and salt and blend until smooth, about 15 seconds. Scraping down the sides as necessary.
  6. Add the melted butter and blend for 10 seconds.
  7. Remove the muffin tin from the oven, place on a cooling rack and spray the cups and the top of the tin with cooking spray.
  8. Divide the batter evenly between the muffin tins, filling about one-third to three-quarters full.
  9. Transfer to the oven and bake for 25 – 30 minutes until the popovers are puffed and slightly brown.
  10. Reduce the heat to 350ËšF. Continue to cook until golden-brown and dry to the touch, about 20 minutes.
  11. Turn the popovers out onto a cooling rack and pierce the sides with a sharp knife.
  12. Serve hot.

Notes

The popovers can be made ahead of time, cooled and then reheated in a 425ËšF oven for 8 minutes. They can also be frozen after cooking and reheated from frozen in a 425ËšF oven for 10 minutes.