Since they will start to deflate as they cool, popovers are best served warm from the oven. Butter and jam are traditional accompaniments.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 425°F, with the rack in the lower third. Generously butter a 12-cup popover tin; set aside. In a medium bowl, whisk together the milk and eggs. Add the flour, salt, and sugar, and whisk until the mixture is the consistency of heavy cream (some small lumps may remain); do not overmix.
Step 2
Fill each prepared cup with about 5 tablespoons batter. Bake until the popovers are very puffed and extend over the top of the tin by about 3 inches, about 30 minutes. Immediately invert pan to remove popovers, and serve.
Popover how-to
Step 3
Popover batter is thin, with a high proportion of wet ingredients to dry. Some of the liquid evaporates during baking, creating steam that puffs the batter until it “pops” over the tins.
