The Easiest Popovers Recipe
Directions
- 1Place a rack at the very bottom of your oven and preheat to 450°F.
- 2Place a rack at the very bottom of your oven and preheat to 450°F.
- 3Place a rack at the very bottom of your oven and preheat to 450°F.
- 4Prepare your popover pan by spraying it with baking spray. Be generous with the application, especially on the top lip, to prevent sticking.
- 5Prepare your popover pan by spraying it with baking spray. Be generous with the application, especially on the top lip, to prevent sticking.
- 6Prepare your popover pan by spraying it with baking spray. Be generous with the application, especially on the top lip, to prevent sticking.
- 7In a blender, add four room temperature eggs (or let cold eggs sit in warm water).
- 8In a blender, add four room temperature eggs (or let cold eggs sit in warm water).
- 9In a blender, add four room temperature eggs (or let cold eggs sit in warm water).
- 10Add 1 1/2 cups of milk and 3/4 of a teaspoon of kosher salt (or half a teaspoon of fine table salt) to the blender.
- 11Add 1 1/2 cups of milk and 3/4 of a teaspoon of kosher salt (or half a teaspoon of fine table salt) to the blender.
- 12Add 1 1/2 cups of milk and 3/4 of a teaspoon of kosher salt (or half a teaspoon of fine table salt) to the blender.
- 13Blend until well combined.
- 14Blend until well combined.
- 15Blend until well combined.
- 16Add 1 1/2 cups of flour to the blender.
- 17Add 1 1/2 cups of flour to the blender.
- 18Add 1 1/2 cups of flour to the blender.
- 19Blend for 15 seconds, then add 3 tablespoons of melted unsalted butter.
- 20Blend for 15 seconds, then add 3 tablespoons of melted unsalted butter.
- 21Blend for 15 seconds, then add 3 tablespoons of melted unsalted butter.
- 22Blend for another 10-15 seconds.
- 23Blend for another 10-15 seconds.
- 24Blend for another 10-15 seconds.
- 25Pour the batter into the prepared pans, filling them almost to the top.
- 26Pour the batter into the prepared pans, filling them almost to the top.
- 27Pour the batter into the prepared pans, filling them almost to the top.
- 28Bake at 450°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 18-20 minutes, or until puffed and golden.
- 29Bake at 450°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 18-20 minutes, or until puffed and golden.
- 30Bake at 450°F for 20 minutes, then reduce the temperature to 350°F and bake for an additional 18-20 minutes, or until puffed and golden.
- 31Once baked, use a sharp knife to poke fairly large holes in every popover to release the steam and prevent them from collapsing.
- 32Once baked, use a sharp knife to poke fairly large holes in every popover to release the steam and prevent them from collapsing.
- 33Once baked, use a sharp knife to poke fairly large holes in every popover to release the steam and prevent them from collapsing.
Ingredients
- 4 large eggs, room temperature
- 4 large eggs, room temperature
- 4 large eggs, room temperature
- 1.5 cups milk
- 1.5 cups milk
- 1.5 cups milk
- 0.75 tsp kosher salt
- 0.75 tsp kosher salt
- 0.75 tsp kosher salt
- 1.5 cups all-purpose flour
- 1.5 cups all-purpose flour
- 1.5 cups all-purpose flour
- 3 Tbsp unsalted butter, melted
- 3 Tbsp unsalted butter, melted
- 3 Tbsp unsalted butter, melted
Equipment
ovenrackpopover panmuffin tinbaking sprayblender