Directions
- 1Place a rack at the very bottom of your oven and preheat to 450°F.
- 2Prepare your popover pan by spraying it with baking spray. Be generous with the application, especially on the top lip, to prevent sticking.
- 3In a blender, add four room temperature eggs (or let cold eggs sit in warm water).
- 4Add 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.
- 5Blend until well combined.
- 6Add 1 1/2 cups of flour to the blender.
- 7Blend for 15 seconds, then add 3 tablespoons of melted unsalted butter.
- 8Blend for another 10-15 seconds.
- 9Pour the batter into the prepared pans, filling them almost to the top.
- 10Bake 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.
- 11Once 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
- 1.5 cups milk
- 0.75 tsp kosher salt
- 1.5 cups all-purpose flour
- 3 Tbsp unsalted butter, melted
Equipment
ovenrackpopover panmuffin tinbaking sprayblender
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