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