For me, the trick to airy, spongy, delicate popovers is using Chef John’s foolproof technique of putting them into a COLD OVEN, then turning on the heat! I love it! They turn out perfectly every time! No soggy, doughy mistakes! Enjoy!
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- 1 cup milk
- 2 eggs
- 1. Spray or grease a popover tin or muffin pan.
- 2. In a medium bowl, use a wire whisk to mix all ingredients together until there are no lumps. Do not over-beat.
- 3. Pour batter into each prepared popover tin, filling three-quarters of the way up the sides.
- 4. Place the pan in a COLD OVEN, then turn on the oven to 450 degrees and bake until puffed and well-browned, about 27-30 minutes.
- Serve immediately.
Leftovers? They are good reheated in the microwave for 10-15 seconds, sometimes with a bit of jam and a cup of tea!
Not for me, but for a change up, Chef John suggests adding 1/4 teaspoon of grated cheddar cheese with a sprinkle of cayenne pepper on each popover before baking. I like them plain!
Makes 7 or 8 popovers.