Popovers are a great all-purpose recipe to have in your collection. They’re easy to make, relatively low in fat and require very few ingredients. They have a slightly crisp exterior that opens to reveal a tender, custardy interior. With jam or honey, they make a great breakfast snack, and can also be served plain or with butter as an accompaniment to a savory meal. They are excellent for sopping up gravies and sauces, as well. On top of that, the basic recipe can easily be modified with herbs, spices, extracts and other flavorings for variety.
I like to make popovers in small batches – this recipe is for 6 – because I find I get the most consistent results working this way. Most ovens, and especially home ovens, will have hot spots in them and relatively delicate, high rising popovers can burn easily. You can’t turn the pan frequently during baking because the loss of heat will cause some deflation in your popovers, so the best bet is to stick with smaller batches or to test a double batch before trying to serve them to a large group. Popovers will keep for a while after they’re made (although they are best when very fresh) and can even be reheated in the oven before serving, so you can always work ahead and just refresh your popovers before serving.
My recipe calls for a muffin tin, but feel free to use a popover pan if you have one. You’ll get the highest rise if all your ingredients are at room temperature before you start to work with them, so try to remember to take you eggs out of the fridge before you start to preheat the oven.
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing
Preheat the oven to 425F.
Grease a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixtre and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F. Bake for an additional 10 minutes, until golden brown and crisp.
Remove from pan and cool on a wire rack.
Makes 6 popovers.