Versatile and Basic Popovers
This basic popovers are very versatile. They can be served at any time and can be both sweet and savory. They can be served as a dinner roll or for a Sunday brunch or breakfast.
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Ingredients
- 2 large eggs at room temperature
- 1 cup milk at room temperature
- 1/4 teaspoon kosher salt
- 1 cup flour
- 2 tablespoon unsalted butter melted
- 1 teaspoon butter cut into small pieces
Instructions
Mix the batter:
- In a blender or bowl, whisk together eggs and milk until combined. Add salt and flour all at once. Mix until smooth with only small lumps remaining. Stir in melted butter. Let rest 20–30 minutes at room temperature (optional but recommended).
Preheat oven and pan:
- Preheat oven to 400°F (200°C) for 20 minutes. Place a small piece of butter in each cup of a popover pan or muffin tin. Set tin on a baking sheet and place in oven for 3–4 minutes until butter is sizzling.
Pour and bake:
- Carefully remove hot tin from oven. Quickly whisk batter, then immediately pour into hot cups, filling each just under halfway. Return to oven and bake for 25–30 minutes without opening the door. Popovers should be deeply golden and puffed high.
Vent and serve:
- Remove from oven. Use a paring knife to make a small slit in each popover to release steam. Remove from pan and serve immediately while hot and crispy.
Notes
- Room temperature ingredients: Essential for proper rise and texture
- Don't open the oven: Steam is crucial for puffing; opening the door causes collapse
- Metal pans work best: Better heat conduction creates crispier exteriors
- Make ahead: Refrigerate batter overnight; bring to room temperature before baking
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