Popovers are airy rolls with a soft interior and a crispy exterior made from egg batter and are very similar to Yorkshire pudding. Popovers require a very hot oven — so double-check that your oven temperature is correct using an oven thermometer. Popovers are wonderful to serve with stews or homemade soup.
INGREDIENTS:
Vegetable oil*
1 1/2 cups flour
1/2 teaspoon salt
4 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3 tablespoons butter, melted
METHOD:
Preheat the oven to 450°F and position a rack on a lower shelf of the oven.
Generously brush the sides and top edges of a non-stick popover tin (with 12 cups) with vegetable oil. Alternately, 12 custard cups or ramekins set on a baking pan can be used, or a standard muffin tin.
In a large mixing bowl, whisk together the flour and salt. Beat eggs with milk until thoroughly combined. Whisk the egg mixture into the flour mixture and whisk until the batter is frothy. Stir in melted butter and combine quickly. The batter will be thin. Transfer batter to a large Pyrex measuring cup with a pouring spout or large pitcher and cover until ready to use.
Place the popover pans in the oven for exactly 2 minutes to preheat.
Fill the heated popover pans less than half full. Reduce oven temperature to 425 and bake for 30 minutes. Do not open the oven door while baking. Serve warm immediately with softened butter.
YIELD: 12 popovers
*Vegetable oil or clarified butter works best. If serving with roast beef or turkey, consider adding a little fat from the drippings to the vegetable oil for even more flavor. We find that using a generous teaspoon of fat for each well works best to prevent sticking.
