🧁 Popovers

The first time I made these, I didn't fill the popover tin cups enough, see picture. Still delicious but not as airy. Filling the cups about 3/4 to the top has better results, and you really want a popover-specific pan (I have this one, which makes smaller muffins: https://www.amazon.com/Chicago-Metallic-Professional-Mini-Popover-10-75-Inch/dp/B00004R911/)

Original recipe

muffins

Ingredients

  • 3 tablespoons melted butter, plus more for greasing pan
  • 1 1/2 cups whole milk
  • 4 eggs
  • 3/4 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 2-3 tablespoons white granulated sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Directions

Note: if you have a large pourable container like a large pyrex, mix everything in there and you can pour directly into the muffin cups

  1. Preheat oven to 450°F. Grease popover pan well with butter.
  2. In a large bowl, whisk together milk, eggs, and salt (and optional sugar + vanilla extract). Whisk in butter. Add flour and whisk until smooth.
  3. Fill each cup 2/3 full with batter. Bake popovers until golden, 30 minutes. Let cool for 5 minutes in pan then turn out onto wire rack. Serve immediately.