makes 12
This recipe is from Ina Garten’s Barefoot Contessa Parties! Her tips are “make sure the pan is hot before you pour in the batter, fill each section not more than half full, and not peeking in the oven“. This really is an easy recipe. While at Smith College, we were spoiled and frequently were treated to fresh popovers at dinner. I missed them and was so psyched to find this easy and delicious recipe.
Ingredients
- 1½ TBL unsalted butter, melted, plus softened butter for greasing pans
- 1½ cups all-purpose flour, sifted
- ¾ tsp Kosher salt
- 3 extra-large eggs at room temperature
- 1½ cups whole mil at room temperature
Instructions
- Preheat oven to 425 degrees
- Grease aluminum popover pans or custard cups with softened butter (I used cupcake pans; you’ll need enough pans to make 12 popovers)
- Place the pans in the oven for 2 minutes to preheat
- Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth (the batter will be thin)
- Fill the popover pans less than half full and bake for exactly 30 minutes.
- Do not peek!