1 1/4 cups all-purpose flour
1/4 tsp. salt
3 large eggs
1 1/4 cups milk
2 tbsp. unsalted butter, cut into 6 even pieces (or 12 pieces, if making 12 mini popovers)
1 tbsp. unsalted butter, melted
1. Oil, butter or spray (with nonstick vegetable oil spray) a 6-cup regular size or a 12-cup mini popover or muffin pan. Preheat oven to 400°F (200°C) and set rack in middle of oven.
2. Place popover pan on rack in preheated oven for 2 minutes.
3. While popover pan is preheating, blend flour, salt, eggs, milk and melted butter until mixture 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.
4. Place 1 small piece of butter in each cup of popover pan and place pan back in preheated oven until butter is bubbly, about 1 minute.
5. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300°F (150°C) and continue baking 20 minutes.
Makes 6 regular size or 12 mini popovers.
If desired, herbs, such as finely chopped fresh rosemary or fresh Italian flat-leaf parsely can be added to the batter for an herb-flavored popover. For six large or 12 mini popovers, use a combination of 1 1/2 tablespoons fresh rosemary, and 1 teaspoon Italian flat-leaf parsely. Add to popover batter.
Also, crumbled blue cheese (Roquefort, or other strong flavored cheese) can be added to this recipe. Place a scant 1/2 teaspoon of crumbled cheese in each popover (or muffin) cup, then add the popover batter to each cup and cook per above instructions.
Popovers are best eaten right from the oven. Serve with butter, jam or other sweet or savory spreads if not serving with a traditional "British" style dinner.
Photograph taken by Diana Baker Woodall© 2004
Date: October 28, 2003