Popovers are like magic. You take a few simple ingredients – all of which you probably have on hand – and poof, out comes puffed golden airy beautiful buttery deliciousness. When it comes to popovers, it’s all about timing. You have to eat them quickly (honestly, it’s mandatory) before they collapse like a souffle so have the softened butter and jam handy.
I had a childhood friend whose grandmother would make popovers for a casual weeknight dinner and I was blown away. I figured they must be so difficult when in fact now I know how easy they actually are. Popover pans are about $15-$30 for 6 or 12 cup pans but if you don’t own a popover pan, you can substitute a nonstick muffin pan. Fill the cups halfway, adding 1/2 teaspoon of oil to the bottom of each muffin cup before pouring in the batter. The baking temperature and time remain the same. Also, popover batter can be prepared earlier in the day and refrigerated. Let the batter stand at room temperature for 30 minutes, then stir it well before filling the pan and baking. Make these and blow your family and friends away!
1 1/2 cups milk
1 1/2 cups flour
1 teaspoon salt
1 1/2 tablespoons confectioners sugar
Preheat oven to 425 degrees F with the rack in the lower third in the oven. Spray a popover tin very well with non-stick cooking spray. In a medium bowl, whisk together the milk and eggs. Add flour, salt and sugar, and whisk until the mixture is the consistency of heavy cream – there will still be small lumps. Do not overmix.
Fill each prepared cup a little less than halfway. Bake until the popovers are very puffed and extend over the top of the tin by about three inches – 25-30 minutes. Immediately invert pan to remove popovers and serve right away.