|Crisp and tender Popover.|
|Fresh popovers right out of the oven.|
At any rate, my mom & I started making popovers in muffin pans, and then later we inherited Grandma's popover pan, which is what I use now to make these tasty treats. The recipe is actually very simple, considering how wonderful these things are. The key to huge, airy popovers really is the pan, but if you're just starting out, go ahead and use the muffin pan. You'll still enjoy these.
I like to eat mine piping hot while they're still crisp, and I put on lots and lots of butter. So much butter that it drips down my hand. My husband, on the other hand, likes to eat them at room temperature with Cool Whip. I'll eat them like that too, but my first choice is hot with butter. I make them for breakfast frequently, just to start my day on a happy note.
It's best to start with room temperature eggs and milk, and a hot oven. Just so you know.
- 3 eggs, room temperature
- 1 cup milk (I use 1%), room temperature
- 2 tablespoons vegetable oil
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons butter (to grease pans)
1. Preheat oven to 400°F. Evenly divide the 3 tablespoons of butter among 12 cups in a muffin pan or small popover pan, or 6 cups of a large popover pan. Place pan in hot oven until butter melts (1-2 minutes). Remove from oven and use a pastry brush to brush butter up the sides of each cup. Set aside.
2. In a blender, or a tall plastic cup (if you're using a hand blender), combine eggs, milk, sugar, and oil. Then blend in flour and salt. Blend until smooth and well combined, stopping to scrape sides of container if necessary.
3. Pour batter evenly into cups. Each cup should be half to two-thirds full.
4. Bake in a 400°F oven until well browned and firm to the touch, about 30-35 minutes. Don't open the oven until this happens. (So make sure your oven light works.)
5. Serve hot with butter or room temperature with Cool Whip or sweetened whipped cream.
Makes 6-12 popovers