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Author Notes: I simply adore popovers, which are perfect for breakfast, brunch, lunch, or dinner. They're so easy but they look so impressive. Always serve warm. —Erin McDowell
Makes: 6 large popovers
cups all-purpose flour
cup whole milk
tablespoons unsalted butter, melted, plus more for greasing the pan
- Preheat the oven to 425º F. Brush the cups of a popover pan with melted butter and place in the oven while it preheats.
- In a large bowl, whisk the flour and salt to combine. In a large liquid measuring cup, whisk the milk and eggs to combine. Add the milk mixture to the flour while whisking constantly until a smooth, very liquidy batter forms.
- Gradually whisk in the melted butter, mixing just until fully incorporated. Transfer the batter to a large liquid measuring cup (or other spouted vessel).
- Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.
- Bake the popovers—without opening or adjusting the oven—until they are golden brown and very tall, 20 to 25 minutes.
- When you remove the popovers from the oven, puncture each on the top and/or the side with a sharp paring knife to release some of the steam inside. Serve the popovers warm, immediately.
- Leftover popovers should be stored in an airtight container for 1 to 2 days, and re-warmed in the oven for the best effect.
- This recipe is a Community Pick!