I first learned to make popovers back when I was in high school. I took a cooking class and popovers were one of the first things we ever made. I was so amazed at how they fluffed up right out of the pan and how they were so light and silky on the inside with a beautiful light crisp on the outside. Since then I barely make them, but I specifically asked my brother for a brand new popover pan for Christmas and now I am just dying to make dinners to pair them with. This week I made beef stew and thought it was the perfect time to bust out the new pan and make some popovers to accompany my hearty pot of stew. Needless to say I ate three of them with my dinner, yeah I am six months pregnant, but even pregnant that is a bit excessive. I really don’t need to be working off those popovers a year from now! I hope that you enjoy these popovers too!
3/4 cups all purpose flour
1/2 tsp. salt
2 eggs, at room temperature
3/4 cups of whole milk, at room temperature
1 TB melted butter
- Preheat your oven to 425 degrees with the oven rack positioned in the middle. Butter the cups to a 6 cup popover pan.
- Stir together the flour and salt into a medium bowl. Add in your milk, eggs, and melted butter. Whisk together until it is smooth, a couple small lumps is okay.
- Place your popover pan in the oven for two minutes. Carefully remove your pan from the oven and fill the pans no more than halfway full. Place the pan into the oven and bake for 30 minutes. Do not open the door and peek on them before the thirty minutes is up. The popovers should be a deep dark brown when properly baked. Serve immediately.