- 4 large eggs
- 1 1/2 cups whole milk, lukewarm
- 1/4 teaspoon salt (optional - the recipe called for unsalted butter, but ain't nobody, so I just use reg. The extra salt doesn't bother me, but you can leave it out if you want)
- 1 1/2 cups all-purpose flour
- 3 Tablespoons butter, melted, plus more for greasing pan
Instructions
- Preheat the oven to 450°F and position the oven rack on a lower shelf. (The 450 temp is important. If you've noticed your oven burns hot, lower the temp, or else they won't rise)
- Place the whole eggs in a bowl of hot water for 10 minutes. (Just to get them warm)
- Generously grease a standard 12-cup muffin pan all over (including the areas around the cups) with butter. (We're talking a full 1/2 TBS per cup, pooled in the bottom)
- In a large bowl, whisk together the eggs, milk and salt until the mixture is well combined. Add the flour and continue whisking until the mixture is frothy. (There shouldn’t be any large lumps.)
- Quickly whisk in the melted butter until combined then divide the batter among the muffin cups, filling them 2/3 to 3/4 full.
- Bake the popovers for 20 minutes *without opening the oven door.*
- Reduce the heat to 350°F (again without opening the door), and bake the popovers for an additional 10 to 15 minutes, until they're a deep, golden brown.
- Remove the popovers from the oven, release them from the pan and serve immediately with jelly or preserves
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Original recipe: Just a Taste
Posted by Jasmine