Popovers
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Equipment
- 1 Popover Pan Or Pyrex custard cups sufficient for 12 popovers
- 1 Mixing Bowl (large) For preparing the batter
- 1 Whisk For combining ingredients until smooth
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1 1/2 tablespoons unsalted butter melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs at room temperature
- 1 1/2 cups milk at room temperature
Instructions
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Notes
The secrets to perfect popovers are indeed in the details. Ensuring your pans are screaming hot before the batter goes in is paramount for that initial steam burst, which creates the signature hollow interior. Room temperature eggs and milk are crucial for a smooth batter and better lift, as cold ingredients can inhibit gluten development. Do not overmix the batter; whisk until just smooth. The batter will be quite thin, which is exactly as it should be. The 'no peeking' rule is non-negotiable – opening the oven door releases heat, causing the popovers to collapse. Serve these beauties immediately to enjoy their crisp exterior and airy, steamy interior, perhaps with a touch of butter or jam.