Description
Classic Popovers are light, airy, and golden-brown pastries with a crisp exterior and soft, custardy center. Made with just a few simple ingredients, these delightful rolls puff up beautifully in the oven. They are perfect when served warm with butter, jam, or alongside savory meals for a comforting addition to any table.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon unsalted butter, melted
For Greasing
- Additional butter for greasing the pan
Instructions
- Preheat Oven and Pan: Preheat your oven to 450°F (232°C). Place a popover pan or muffin tin inside the oven to heat thoroughly, ensuring the hot pan helps the batter rise properly.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour and salt until combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, then whisk in the room temperature milk until fully integrated.
- Make Batter: Gradually add the wet ingredients to the dry ingredients while whisking continuously to create a smooth batter without lumps. Stir in the melted butter to enrich the batter.
- Prepare the Pan: Carefully remove the hot pan from the oven and generously grease each cup with butter to prevent sticking and help browning.
- Fill and Bake: Pour the batter into each cup, filling them about halfway to allow room for puffing during baking. Bake at 450°F for 20 minutes to start the puffing process.
- Reduce Heat and Continue Baking: After 20 minutes, reduce the oven temperature to 350°F (177°C) and bake for an additional 15 to 20 minutes until the popovers have puffed fully and turned a golden brown color.
- Serve Immediately: Avoid opening the oven during baking to prevent collapse. Serve the popovers hot right out of the oven for best texture and flavor.
Notes
- Ensure eggs and milk are at room temperature for better batter consistency and rise.
- Do not open the oven while baking to prevent the popovers from deflating.
- Popovers are best enjoyed fresh and warm, right after baking.
