Pop Overs

Yields:6
Time:10 mins
Total Time:40 mins

Ingredients

3 Tbsp. unsalted butter

3 large eggs, room temperature

1 cup (235 ml.) whole milk, room temperature

1 tsp. granulated sugar

1 tsp. kosher salt

1 cup (120 g.) all-purpose flour

Using a popover pan will give you a taller result. But if you don’t have one, you can use a 12-cup muffin tin.

• Don’t open the oven door to take a peek. This can cause your popovers to deflate. Use the oven light if you want to look at their progress.

• The batter can also be made in a blender. It can be made and refrigerated for up to 24 hours in advance. This extra step is not only convenient, but it gives your batter a more complex flavor. Just bring it back to room temperature before you bake.

• Lastly, the popovers should go into the oven exactly 28 minutes before you plan to serve them. They need to be eaten immediately. So make sure your table is set, the food is laid out, and your dinner guests are settled in before the timer on your popovers goes off.

Directions

Step 1
Preheat oven to 400°. Place a 6-cup popover pan in oven until ready to use.
Step 2
In a large heatproof bowl, microwave butter in 15-second increments, stirring between each, until melted. Remove pan from oven and brush with some melted butter. Return pan to oven.
Step 3
Add eggs, milk, sugar, and salt to remaining butter. Vigorously whisk until mixture is frothy, about 30 seconds. Add flour and continue to whisk until very smooth, about 30 seconds more. Divide batter among cups, filling each about two-thirds full.
Step 4
Bake popovers, without opening oven door, until puffed and deeply golden brown, 28 to 30 minutes.
Step 5
Using a clean kitchen towel or tongs, transfer popovers to a platter and serve.