Photo by Michael Phillips
Makes 9–10
1 cup all-purpose flour
½ teaspoon salt
1 cup milk
2 eggs (large)
1 tablespoon butter, melted
Cooking spray
Preheat oven to 375 F. In a medium bowl, combine flour and salt. In another medium bowl, combine milk and large eggs, stirring with a whisk until blended. Let wet and dry ingredients stand 30 minutes. Gradually blend flour mixture and egg mixture together, stirring well. Stir in melted butter.
Lightly coat 9–10 popover cups with cooking spray, and heat them in oven for 5 minutes before filling cups. (If you don’t have popover cups, you can use a muffin tin, but reduce baking time by 4–5 minutes. Popovers baked in muffins tins may not rise as high.) Divide the batter evenly among prepared popover cups, filling cups about halfway (muffin tins can be filled higher). Bake for 40 minutes or until golden brown (35–36 minutes if using a muffin tin). Never open the oven while popovers are cooking, or they will not rise properly. Remove from pan immediately. Serve warm with plain or flavored butter.
Spiced honey butter
MAKES 3/4 cup
1 stick unsalted butter
¼ cup honey
½ teaspoon cardamom (or substitute equal parts cinnamon and nutmeg)
Cream butter in a food processor. Add cardamom, then drizzle in honey until well blended. Scoop out onto a piece of plastic wrap, and shape into a log. Refrigerate until ready to use. Freeze for longtime use.
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Recipe tip
Why shouldn’t you open the oven door while baking popovers?
The tempting aroma of fresh popovers baking in your oven will make you want to open the oven door to take a peek—but don’t do it! Steam serves as the leavening agent that makes your popovers "pop." If you open the door, steam and heat escape, and those are needed to lift the batter. If you spritz your oven lightly with water before placing the popover pan inside, that helps maintain moisture. Just don’t open that door again until the baking has finished!