Try these beautiful popovers. A great change from bread, rolls and muffins. They make a simple bowl of soup seem fancy!
- 1 1/4 cups - bread flour
- 3/4 teaspoon - table salt
- 1 1/2 cups - 2 percent low-fat milk, heated to 110 to 120 degrees
- 3 large - eggs
- - salted butter
8 to 10
8 to 10
- This batter comes together quickly, so start heating your oven before gathering your ingredients and equipment.
- Our recipe works best in a 6-cup popover pan, but you can substitute a 12-cup muffin tin, distributing the batter evenly among the 12 cups; start checking these smaller popovers after 25 minutes.
- Whole or skim milk can be used in place of the low-fat milk. We strongly recommend weighing the flour for this recipe. Do not open the oven during the first 30 minutes of baking; if possible, use the oven window and light to monitor the popovers.
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Lightly spray cups of popover pan with vegetable oil spray. Using paper towel, wipe out cups, leaving thin film of oil on bottom and sides.
- Whisk together flour and salt in 8-cup liquid measuring cup or medium bowl.
- Add milk and eggs and whisk until mostly smooth (some small lumps are OK). Distribute batter evenly among prepared cups in popover pan.
- Bake until popovers are lofty and deep golden brown all over, 40 to 45 minutes.
- Serve hot, passing butter separately. (Leftover popovers can be stored in a zipper-lock bag at room temperature for up to 2 days; reheat directly on middle rack of 300-degree oven for 5 minutes.)