Popovers made with the perfect ratio of milk, flour, and eggs to create a light and airy interior with a slightly crisp exterior. Can be made with a popover pan or muffin tin which produces double the amount. That way you can have two instead of one and it still counts as one!
4tablespoonsunsalted buttermelted, if using salted, reduce salt to ½ teaspoon
Preheat your oven to 450 degrees. Once it’s preheated, continue.
Slice the 2 tablespoons of butter into equal pieces for each mold in pan. If using a popover pan, cut into 6 pieces. If using muffin tin, cut into 12 pieces. Place each piece into each mold.
Place the pan into the oven until the butter is melted and sizzling but not browned. Remove the muffin/popover pan from oven - this is where using a baking sheet comes in handy.
Blend all the ingredients until smooth. Should take no more than 20 seconds.
Pour batter into each mold until it’s ¾ full. Place the pan on a baking sheet for easy removal.
Bake for 20 minutes then reduce oven temp to 350 and bake for another 15 - 20 minutes more. Do not open the oven to peek. If using a muffin pan, it will be more like 10 - 15 minutes. The popovers should be golden brown.
Once the popovers are baked, remove them from the pan and serve. It’s best to serve them immediately. If serving later, poke the top of each top with a sharp knife to remove the steam. You can reheat them in the oven for a few minutes to warm them up.
Enjoy as is, or serve with butter, gravy, or jam.
*You can quickly bring eggs to room temp by placing them in a bowl of hot water and let them sit for a few minutes.I highly recommend placing the popover pan or muffin tin on a baking sheet for easy removal or to catch any drippings.
Big Tall Beautiful Popovers https://www.thegeneticchef.com/popovers/