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Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds
Method
- Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
- In a large bowl, sift together the flour and salt.
- In a smaller bowl, whisk together the eggs, milk, and melted butter until blended.
- Pour the wet ingredients into the dry and use a whisk to mix them together.
- Fill each hole in the muffin tin between 2/3 and 3/4 full.
- Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty.
- Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
- Remove the tin from the oven and turn the popovers out onto a flat surface to cool.
- Pierce the sides with the tip of a small knife to allow steam to escape as they cool.
- Serve immediately.
