perfect popovers
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 eggs
  • 1½ cups 2% or whole milk*
  • 1½ cups flour (sometimes I sift it)
  • 1 teaspoon salt
  • 2-3 tablespoons of melted butter
Instructions
  1. SPECIAL EQUIPMENT: standard-sized 12-well muffin tin
  2. Adjust oven rack to middle. Preheat oven to 450 degrees. While preheating, place 12-welled muffin tin (or analogous tin) in oven to warm.
  3. Gently beat eggs in a bowl. Mix in milk.
  4. Into a separate large bowl than egg-milk mixture, sift salt and flour together.
  5. Using an electric mixer or by hand, pour egg-milk mixture into the flour mixture and mix well. (Sometimes I also strain at this step, but it's optional.)
  6. Pull the hot muffin tin out of the oven and, working quickly, paint each well with melted butter. Pour in enough batter to fill each well about ⅞ths full.
  7. Put the tin back into the oven and set the timer for 20 minutes. Leave the oven light on and watch the popovers rise.
  8. When the time goes off, DON'T PEEK. Leave the oven closed and reset the temperature and timer for 350 degrees and 10-15 minutes, respectively.**
  9. Serve immediately with plenty of butter and jam.
Notes
* Skim milk does not work here. It causes the popovers to burn easily. ** Why 10 to 15 minutes? If you prefer more custardy popovers, bake for 10 minutes at 350 degrees at this step. If you want more crispy popovers, bake for 12 minutes, check to make sure they aren't burning, and bake for 3 more minutes. NOTE: Room temperature ingredients work better here, but if you have a superb oven, using cool ingredients will still yield splendid results.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/perfect-popovers/