PopoversCourse: DinnerCuisine: AmericanDifficulty: Easy
I have tried many popover recipes and for some reason either they come out dance or they don’t rise, this recipe is perfection. These rise beautifully and are light and airy the way a true popover should be. I grew up with popovers as my grandmother made them all the time. Sadly, she never wrote her recipe down. My kids loves these so much and beg for them. They are easy to make and quite perfect with breakfast, brunch or holiday dinners. This is a go to for Thanksgiving and Christmas as well as New Year’s Day breakfast. Sweet or savory, you decide how to serve but serve right out of the oven. DO NOT MAKE AHEAD.
1 1/2 Tablespoons butter, melted +plus some softened for the popover pan
1 1/2 cups flour
3/4 teaspoon salt
3 extra large eggs, room temperature
1 1/2 cups milk, room temperature
- Preheat oven to 425. Make sure to butter each popover cup on the pan. Place the pan in the oven for exactly 2 minutes to preheat.
- While pan heats, whisk together: flour, salt, eggs, milk, and melted butter until smooth.The batter will be thin.
- Fill each cup about 1/2 way and bake for exactly 30 minutes. DO NOT OPEN THE OVEN OR POPOVERS WON”T RISE.
- Serve HOT with butter or cheese or with homemade jam.