Ingredients
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- 1.5 cups milk, warm
- 4 large eggs, room temperature
- 3/4 tsp salt
- 1.5 cups all purpose flour
- 3 tbsp melted butter, cooled down
Instructions
- Preheat the oven to 450° F. We will be using the lowest rack. Make sure there are no racks above this that may get in the way of the rising popovers. For best results, use a popover pan.
- Blend/whisk together the milk, eggs, and salt until homogenous.
- Add the flour, and continue to blend until homogenous.
- Add in the butter and blend until frothy.
- Let the batter sit for at least 15 minutes. The longer it rest, the more airy the popovers will be.
- Place the popover pan on top of a baking sheet, then pour the batter into the popover pan. Fill each compartment evenly, almost to the top
- Bake for 20 minutes at 450° F, then lower temperature to 350° F and bake for another 10 minutes.
- Remove from the oven and immediately puncture each popover with a knife to let the steam out (otherwise the popovers will get soggy).
Notes
- There is no need to preheat the popover pan. This step is only necessary if using cast iron, or other material that requires time to heat up.
- To get refrigerated eggs to room temperature quickly, put them in a bowl of warm water for ten minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes