Popovers – Basic

Adapted from bluejeanchef.com

• 1⅓ cups all-purpose or bread flour
• 1⅓ cups whole milk
• 1 teaspoon kosher salt
• 4 large eggs
• 2 tablespoons melted butter
• 2 tablespoons vegetable oil or fat from a roast

1. Whisk flour, milk, salt, and eggs together in a bowl.
2. Stir in the butter and whisk until smooth and thin.
3. Optional step: Cover and refrigerate for 6 hours or overnight.
4. Position a rack on a lower shelf and pre-heat oven to 375°F.
5. Remove the batter from the fridge and whisk again.
6. Pour about a 1/2 teaspoon of oil in each cup of the popover or muffin pan and pre-heat the pan in the oven for 10 minutes.
7. Remove from the oven and pour the batter evenly into the cups of the pre-heated pan; transfer the pan to the oven.
8. Bake for 40 minutes without opening the oven.
9. When the popovers are golden brown, transfer the pan to a cooling rack and poke a slit into each one with a paring knife allow the steam to release.
10. Serve immediately with butter and powdered sugar.