- 1 cup (8 ounces) whole or 2% milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and divided
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon salt
Whisk together the milk, eggs, and one tablespoon melted butter until completely combined. Add the flour and the salt. Whisk until frothy and bubbly.
Heat the oven to 450°F. Let the popover batter rest while the oven heats. Put the popover tin or muffin pan in the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2 tablespoons of melted butter between the cups. Whisk the batter one more time to froth it up again and then fill each cup halfway.
Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during baking (this causes the popovers to deflate).
Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.
Turn the popovers out onto a drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled and then eat immediately.
From The Kitchn