Light & Buttery Classic Popovers

Light & Buttery Classic Popovers

from bellyfull.net
35 min

This Classic Popover Recipe gives you the best popovers, with a crispy exterior & a hollow interior. Light, buttery & fabulous, there’s nothing else like them!

Ingredients

  • 4 large eggs (, room temperature before cracking)
  • 1 1/2 cups whole milk (, lukewarm (about 125 degrees F))
  • 3/4 teaspoon salt
  • 1 1/2 cups all-purpose flour (, spooned and leveled)
  • 3 tablespoons melted butter (, cooled slightly)

Directions

  1. 1

    Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.

  2. 2

    Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.

  3. 3

    Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.

  4. 4

    Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.

  5. 5

    Pour the rested batter evenly into the muffin slots, almost to the top.

  6. 6

    Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 minutes, until they're tall, have "popped" over the tops of the pan, and are a deep, golden brown.

  7. 7

    (Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers' tops from direct heat.)

  8. 8

    Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.

  9. 9

    Slip them out of the pan, split open and serve with butter!