Homemade bread is always a treat, but homemade popovers are extra special. They rise up high in the oven, and when you break them open, there’s a perfect air pocket to spread with butter. The key to success? Don’t open that oven until they’re done. Watch this video, then try it for yourself, and serve with a bowl of homemade soup.
Fresh-baked popovers
BUTTERY POPOVERS
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.
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