1 1/4 cups flour
1/4 tsp. salt
3 large eggs
1 1/4 cups milk
2 tbsp. unsalted butter, cut into 12 even pieces
1 tbsp. unsalted butter, melted
1 tsp. vanilla extract (optional)
Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400°F (200°C). and set rack in middle of oven. Preheat popover pan in oven for 2 minutes. Blend flour, salt, eggs, milk and melted butter (and vanilla extract, if using) until misture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.
Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300° and continue baking 20 minutes.
Makes: 12 mini popovers.
Source: Chicago Metallic
Date: March 16, 2003