They key to a light airy popover is having the ingredients at the right temperature. Your milk should be at room temperature, and we like to put the eggs in a bowl of hot water to keep them just above room temp before using.
If you put your muffin or popover pan into the oven for just a minute or two before you put the mixture into it this will also help you achieve those tall, airy popovers we all love.
DO NOT open oven door while baking or these will fall!
These are so simple you want to use the best ingredients you can find - it will make all of the difference in taste.
3 large eggs
1 1/2 cups of sifted unbleached flour
1 1/2 cups milk - room temperature
2 tablespoons melted butter
1/2 teaspoon salt
Preheat oven to 450 degrees - make sure that your racks are positioned to that your popovers will have lots of room above them.
Whisk together eggs and milk until frothy, then whisk in salt and flour. Continue blending until blended and there aren’t any large lumps.
Place pan into oven for just a minute then remove and use melted butter to coat pan.
Fill with mixture until half full them place in oven at 450 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 10 to 15 minutes or until golden brown.
Cool on wire rack and serve immediately.
Makes 12 popovers