These popovers are so incredibly light, crispy and awesome, with a hollow interior, just right for a perfectly poached egg, that you’ll want to blow off the rest of the day just to linger over breakfast, fresh coffee and a newspaper.
They go beautifully with a mushroom, onion and shredded cheddar-jack cheese omlette.
A few notes:
This is a very simple recipe, but it’s important to make sure everything is the right temperature, or they won’t puff up.
Popovers puff up from internal steam pressure. If the ingredients are cold, the outside will harden before the inside puffs up.
Enjoy! Each one is a unique work of art.
|2||C||Milk (whole milk gives a nicer texture, but 2% works)|
|2||C||All-purpose flour, sifted (measure after sifting).|
|4||Large||Eggs (room temperature)|
|Butter (for muffin cups)|
- Move oven rack to the lowest position put popover pan in oven and preheat to 425°F.
- Liberally butter the inside and top edge of the muffin cups or spray with cooking spray. If you don’t, you’ll never get them out in one piece.
- Beat the eggs with a whisk. Gradually add the hot milk while whisking. Add all the dry ingredients while whisking. Make sure to whisk out all the lumps.
- Place 1/3 Cup of batter into each of 12 popover cups and place in oven.
- Bake until crusty and light brown, about 20 minutes.
- Reduce oven temperature to 325°F and bake another 10 minutes to firm up the insides.
- Serve hot, with butter and honey.
Makes 12 popovers