Delicious and perfectly puffy, these popovers look like a picture in a magazine. They are crisp on the outside and custardy on the inside.
Before attempting this recipe, I thought popovers were tricky to make, only by pastry chefs in restaurants. But this recipe is full-proof – just whisk the ingredients, pour into tins, and bake (no peeking!). A half hour later, the most glorious puffed pastries emerge. These hollow culinary treats are nicely eggy on the inside and easy enough for my kids to make. You need only five ingredients and a muffin tin to pull them off.
It’s always best to eat popovers fresh from the oven, but if you need to make them ahead of time, just as you’re ready to eat, warm them at 350 F for about 5 minutes, until warm and crispy again. (My kids like them soggy, too, ‘though).
These popovers make a great side dish for a Christmas or holiday dinner. They are wonderful for breakfast with jelly or honey or butter.
Popovers freeze well – place in an airtight bag or container for up to three months.
*To get the popovers to puff, heat the empty muffin pan in a very hot oven before pouring in the batter. Then, halfway through the baking time, lower the heat to let them dry out.
*Frothing the batter just before you pour it into tins helps popovers puff.
*Cutting a slit in the bottom of each popover helps steam escape as they cool, which gives a great effect.
*Keep the oven door closed during baking to ensure a consistent oven temperature and prevent the popovers from deflating.
Muffin Pan Popovers (makes 12 small or 6 large)
1 cup milk (whole or 2%)
2 large eggs
4 Tbsp unsalted butter, melted and divided
1 cup all-purpose flour
1/4 tsp salt
1. Grease muffin pan with cooking spray.
2. In a large mixing bowl, whisk together milk, eggs, and 2 tablespoons of melted butter until completely combined. Add flour and salt and whisk until frothy and bubbly.
3. Preheat oven to 450 F. Let popover batter rest while the oven heats (this adds texture and gives the flour time to absorb the liquid).
4. Put muffin pan in the oven for 2 minutes to warm.
5. Remove pan from oven and distribute remaining 2 tablespoons of melted butter between the muffin cups. Whisk the batter to froth, again, and fill each cup halfway.
6. Bake popovers for 15 minutes. Do not open the oven door during baking (or popovers will deflate).
7. Reduce the heat to 350 F and continue baking for 10 to 15 minutes. Now you can open the oven door to check popovers. They should be golden brown, dry to the touch, and sound hollow when tapped.
8. Remove popovers to a wire cooling rack. Pierce bottoms with a knife to allow steam to escape. Cool just enough to handle comfortably.
9. Eat immediately.
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