I make popovers like they’re going out of style. Or maybe they DID go out of style, but I still make popovers? In any event, I make them in a standard muffin tin and they are an outstanding addition to any soup dinner. They must be enjoyed straight from the oven, so plan your meal accordingly. The fact that you don’t own a popover tin shouldn’t stop you – that’s the most ridiculous thing I’ve ever heard.
Makes 8 popovers
- 3 eggs
- 1 cup milk
- 2 TBSP melted butter
- 1 tsp salt
- 1 cup flour
- additional 1 TBSP butter for greasing pan
Preheat oven to 375 degrees. Grease muffin tin heavily with room temperature butter – you only need to grease 8.
Whisk eggs in a medium bowl until foamy. Blend in milk, butter and salt. Gradually sift flour into bowl, whisking constantly, until smooth. This can also be done in a blender, or with an immersion blender if your whisking skills aren’t top notch.
Fill 8 muffin tin slots with batter, 3/4 of the way full.
Bake for 40 minutes. Open oven, prick centers of popovers with sharp knife to let air escape, and bake for an additional 5 minutes. Alert your family that dinner is ready.
Bring piping hot popovers to the table and be the star of your own very special story.