Popovers
These golden, crispy popovers are a delicious cross between a dinner roll and French cheese puff, and they’re easier to make than both!
Ingredients
- 1.5 cupWhole Milk
- 4 largeeggs, at room temperature
- 1.5 cupAll Purpose Flour
- 0.25 cupbutter, plus additional the pan, melted for greasing
- 1 tspSalt
- 0.25 tspGround Black Pepper
- 2 tbspfresh chives, plus additional ( ), chopped for garnish optional
- Nonstick cooking spray
Instructions
- 1
Preheat the oven to 450° with the racks positioned in the highest and lowest positions. Pour the milk into a microwave-safe bowl or measuring cup. Microwave in 20-second intervals until warm (about 40 seconds total). Add the warm milk to the container of a blender.
- 2
Add the eggs to blender with the milk; pulse until combined and frothy. Add the flour, melted butter, salt and pepper; pulse until combined. Add chives, if using; pulse until combined. (Batter will be very thin.)
- 3
Spray wells and tops of a 12-cup regular muffin tin or popover pan with nonstick cooking spray. Place a small bit of butter in the bottom of each cup (about 1/8 teaspoon per cup).
- 4
Place the greased pan in the oven for 5 minutes. Carefully remove the pan from the oven. Working quickly, pour the batter evenly into muffin tin wells, filling each about three-quarters full. Place the pans on bottom rack of the oven and bake for 20 minutes. Without opening the oven, reduce the temperature to 350° and bake for 15 minutes more. (Turn the oven off and let the popovers cool for ten minutes in oven for sturdier puffs, if desired.)
- 5
Remove the popovers from oven and serve immediately. Sprinkle with the additional chives, if desired.