Perfect Popovers

Yield: 6-8, depending on the size of the baking cups (or 12 if you’re using a regular muffin tin)
Time: 1 hour

These high-rise popovers are a great breakfast dish.  We always make them on Christmas morning, which works well for the grown-ups who need coffee before facing the chaos.  Serve them hot from the oven with honey, or unsalted butter and strawberry jam.

Ingredients

• 2 eggs
• 1 cup milk, at room temperature
• 1 tablespoon melted butter, or vegetable oil
• 1 cup flour
• 1/2 teaspoon salt

Directions

1. Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
2. Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
3. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
4. Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.

From Flo Braker, who began writing The Baker column for “The San Francisco Chronicle” in 1989. This recipe was San Francisco Chronicle’s Top Recipe 1993 and was reprinted again in the San Francisco Chronicle, October 4, 2006.  She is author of “The Simple Art of Perfect Baking” and “Sweet Miniatures“.