Up until a few months ago, when I successfully made Rosemary Parmesan Focaccia, I would never have considered myself any kind of baker. But I’ve been riding on that baking high ever since and it’s so.much.fun. Since the focaccia, I’ve made these Homemade Sage Biscuits and now, these popovers! These were incredibly easy and simple and I’m already getting busy pinning lots of other popover recipes! Chives, Gruyere, strawberry butter filled, chocolate, cinnamon…so many variations!
This particular recipe is directly from Emily McKenna, in Real Simple Magazine, the December 2011 issue.
Yield 12 servings
- 3 tablespoons unsalted butter, melted (plus more for the pan)
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups whole milk
- 4 large eggs
- 1/2 teaspoon kosher salt
- Heat your oven to 400° F. Brush butter on the insides of the cups of a 12-cup nonstick muffin tin.
- In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).
- Divide the batter among the prepared muffin cups and bake until they’re puffed and a deep golden brown, about 30 to 35 minutes. (Do not open the oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately.
- To make pouring the batter into the muffin tin easier, mix it up in a large, spouted liquid measuring cup.
- Store them in an airtight container in the refrigerator for up to 5 days.