Golden Airy Popovers (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 big eggs, brought to room temperature
02 -
1 1/2 cups of warm whole milk (should be around 125°F)
03 -
3/4 teaspoon of regular table salt
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1 1/2 cups of all-purpose flour—be sure to measure by spooning and then leveling
05 -
3 tablespoons of butter, melted and slightly cooled
# Instructions:
01 -
Pop the eggs, milk, and salt into a blender and mix them together. Toss in the flour and blend until smooth. Lastly, mix in the melted butter until the batter gets a bit frothy. Leave the batter alone for about 15 minutes while you start heating up your oven.
02 -
Crank the heat up to 450°F. Arrange one of your racks toward the lower third of the oven and another near the top. Stick your popover pan on a baking sheet and put it on the bottom rack for a 2-minute preheat.
03 -
Take the hot popover pan out and coat it really well with nonstick spray—make sure you hit the wells and sides, too. Then, fill the cups with the rested batter, almost all the way to the top of each one.
04 -
With the oven still at 450°F, bake for 20 minutes—and don’t touch that oven door, not even once!
05 -
Lower the oven temperature to 350°F (don’t open the door) and bake them for another 10 minutes. You know they’re done when they’ve puffed up high and turned a rich golden brown.
06 -
Pull them out of the oven and poke a hole in the tops with a knife to let the steam out. Take them out of the pan, split them open, and enjoy with some butter.
# Notes:
01 -
Using ingredients at room temperature really helps them puff up nicely.
02 -
Do not open the oven during baking, or they could fall flat.