- 1 cup all purpose flour
- 1 cup whole or 2% milk (at room tº)
- ½ teaspoon salt
- 3 large eggs (at room tº)
- 2 Tbs unsalted butter (melted)
- Melted butter, for greasing popover cups
- Position a rack on the lowest rung of the oven and preheat the oven to 425ºF.
- Butter or spray nine ¾ cup glass custard cups or ten ½ cup muffin cups. If you’re using custard cups, place them on a jelly-roll pan, leaving space between each cup. If you´re using muffin pans, you´ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.
- Pour al the ingredients into the container of a blender and whirl until smooth. (This can be done in a food processor or in a bowl using a hand-held mixer). Strain the batter if it is at all lumpy.
Baking the popovers:
- For the custard cups, pour 1/3 of batter into each cup, dividing any extra batter among the cups.
- For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space.
- Bake, without opening door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior.
- Turn the tº down to 350ºF and bake for another 15 to 20 minutes, to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (Some people love this part, other pull it out).
- Serve immediately.
- Popovers are at their puffiest right out of the oven.
- You can hold them at room tº for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350º F oven for 10 to 15 minutes, and they’ll taste good, but never as good as freshly baked.