Popovers
Preheat the oven to 375 degrees F. Grease each cup of the popover tin with a teaspoon of the butter.
Ingredients
- 1/3 cup plus 4 tablespoons melted unsalted butter (that’s 9 1/3 tablespoons total, roughly)
- 6 eggs AT ROOM TEMPERATURE or WARMER
- 2 cups milk AT ROOM TEMPERATURE or WARMER
- 2 cups flour
- 1 teaspoon salt</span>
In a mixing bowl, whisk, whisk, whisk until the eggs until frothy. Whisk in the milk and remaining butter. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix until there are no lumps.
Pour the batter into 12 of the prepared popover tins. Bake the popovers for about 50 minutes, undisturbed. Remove from the oven and serve hot with butter and jam (or the Spuds’ other favorite, pats of butter and a spoonful of powdered sugar) .</span>
Mom says that at home she makes the batter in a blender instead of whisking. Oh, and the key to successful popovers is that everything be AT ROOM TEMPERATURE or WARMER.
