I love popovers. They are easy to prepare yet have a presence to them that says “dinner will be special tonight”. All you need is a popover pan and blender for success. I know many sites say it is fine to use a muffin tin. You can use one, but the popover height won’t be as impressive. Having a popover pan is just one more single-use thing, but I have never regretted buying one.
This perfect recipe is from The America’s Test Kitchen “Family Baking Book”. This recipe is quite simple, but the steps go fast. Please read the recipe first and get everything ready before proceeding.
2 large eggs
1 cup whole milk (do not substitute low-fat or non-dairy milks)
1 cup (5 oz) all-purpose flour
1 tbsp. unsalted butter, melted and cooled
1/2 tsp salt
1 tbsp. vegetable oil
- Blend the eggs and milk together in a blender until smooth. Add the flour, melted butter, and salt and continue to blend on high speed until batter is bubbly and smooth, about one minute. Cover and let the batter rest at room temperature for 30 minutes.
- While the batter is resting, measure 1/2 tsp vegetableoil into each cup of the popover pan. Adjust an oven rack to the lowest position, place the popover pan in the oven, and heat the oven to 450 degrees.
- After the oven has come to correct temperature and the batter has rested you will need to work quickly. Remove hot pan from the oven and divide the batter evenly among the 6 cups in the pan. Return pan to the oven and bake for 20 minutes (do NOT open oven door).
- Lower the heat to 350 degrees and continue to bake until golden brown, about 15-18 minutes. If popovers are becoming too brown, tent lightly with foil. Gently flip the popovers out onto a wire rack and let cool slightly before serving.
To make ahead: The popover batter can be refrigerated in a covered container for up to 24 hours. Let the batter come to room temperature and stir thoroughly before baking as directed.