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Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk or 1 cup 2% low-fat milk, at room temperature
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
Method
- Position a rack on the lowest rung of the oven and preheat the oven to 425 degrees.
- Butter or spray popover or muffin pans.
- Pour all the ingredients into the container of a blender and whirl until smooth.
- (This can also be done in a food processor or in a bowl, using a rotary or hand-held beater.) Strain the batter if it is at all lumpy.
- For the muffin cups, use 1/4 cup of batter for each cup, filling alternate cups so that every popover has puffing space.
- Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior.
- Turn the temperature down to 350 degrees and bake for another 15 to 20 minutes to help dry out the interior, which, no matter what you do, will always be a little doughy in the center.
- (Some people love this part, others pull it out.) Serve immediately.
- Storing: Popovers are at their puffiest right out of the oven.
- You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350 degree oven for 10 to 15 minutes, and they'll taste good- but never as good as just baked.
