Wet batter gets poured into a deep cup.
A super hot oven sets the rising crust.
Steam trapped inside creates a big empty pocket.
A crispy vessel is ready to be filled with goodness.
Waiting 40 minutes for these to bake is the only difficult part of this recipe…
Basic Popovers – from Food Network
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
- 4 3/4 ounces all purpose flour, approximately 1 cup
- 1 1/2 teaspoons kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm with fruit preserves.