Popovers – Basic

Adapted from America’s Test Kitchen

1 1/4 cups (6 3/4 ounces) bread flour

3/4 teaspoon table salt

1 1/2 cups 2% milk, heated to 110 to 120 degrees

3 large eggs

Butter for serving

Vegetable oil spray

1. Adjust the oven rack to the middle position and heat oven to 400-F. Lightly spray the cups of a popover pan with vegetable oil spray and then gently wipe them out leaving only a thin film of oil.

2. Whisk together flour and salt in an 8-cup liquid measuring cup or medium bowl. Add milk and eggs and whisk until mostly smooth.

Distribute the batter evenly among the cups in the popover pan. Bake until popovers are deep golden brown all over, 40 to 45 minutes.

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This is the recipe that came with my Nordicware Popover Pan, so I’m posting it for safe keeping, but I prefer the one above.

• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 teaspoons fresh snipped rosemary (optional)
• 1/ 2 teaspoon salt
• 1 tablespoon melted butter

Heat oven to 450-F. Place muffin tin or popover pan in the oven while pre-heating.

In medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.

Remove the muffin tin from the oven and pour 1 teaspoon butter into each tin. Pour the batter into the muffin cups, filling them about 1/2 or 3/4 cup full full or if using a popover tin, fill half full.

Bake for 20 minutes. Reduce oven temperature to 350 degrees F and bake 20 minutes longer (if needed) or until golden brown. Serve immediately. Makes 6 large popovers.