Perfect Popovers
These are aptly titled Perfect Popovers! They're incredible, with golden crispy exteriors and chewy soft centers. They are buttery and luscious, just as popovers should be! Small popover pans will yield the best rise during baking and are highly recommended. However, you can also use a muffin pan (adjust the bake time as needed.)
Servings: 12
Ingredients
- 1 cup whole milk
- 2 large eggs
- 3 TB salted butter, melted and divided
- 1 cup all purpose flour
- ¼ tsp table salt
Instructions
- In a food processor or blender, blend the milk, eggs, and 1 TB melted butter until combined. Add flour and salt and blend until frothy and bubbly. Leave mixture in blender.
- Preheat oven to 450F, with rack on lower middle position. Let popover batter rest in blender 15 minutes while the oven heats up - this improves the batter texture.
- Place small popover tin or muffin pan (12-count) in oven for 2 minutes to warm it up. Remove from oven and immediately divide 2 TB melted butter between the cups.
- Quickly blend the batter once more to froth it up again and distribute evenly into each cup - fill each about halfway.
- Bake popovers 10 minutes; do not open the oven door during baking, or it will deflate. Without opening oven, reduce heat to 350F and continue baking 10 more minutes.
- Crack open oven door to check on the popovers - they should look golden brown, puffed up tall, and feel dry and hollow.
- Turn popovers out onto cooling rack and quickly pierce bottoms with small knife to allow steam to escape - this helps keep them puffy longer.Serve warm with additional butter.
Equipment
- Mini Popover Pan, 12-count
Notes
- When blending the ingredients, make sure to blend until the mixture is frothy and bubbly. This helps to incorporate air into the batter, which will make your popovers rise beautifully.
- Preheating your popover tin or muffin pan is a crucial step. A hot pan helps the batter to start cooking immediately, leading to a better rise and a crispier exterior.
- Do not open the oven door while the popovers are baking. This could cause a sudden drop in temperature, which can make your popovers deflate.
- Be patient and let the popovers bake until they are golden brown, puffed up tall, and feel dry and hollow. Rushed popovers can end up doughy and undercooked.
- After baking, quickly pierce the bottoms of the popovers with a small knife. This allows steam to escape and helps keep them puffy longer.
- Serve these popovers with additional butter and on the side of your favorite main dish!
Nutrition (per serving)
Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 166IU | Calcium: 32mg | Iron: 1mg