Popover and Over

I am obsessed with popovers lately. If they're on a menu, I'm ordering them. I decided to try making my own and was surprised at how easily they came together and thrilled as I watched the little guys rise in the oven. My favorite thing about popovers: they're the perfect vessels (and excuse) for eating Nutella, orange marmalade and strawberry butter.


Popovers
Recipe courtesy of Food and Wine

1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
3 large eggs, beaten
1 tablespoon unsalted butter, melted

Preheat the oven to 450 F. Generously butter a popover pan or 2 mini-muffin pans. In a medium bowl, whisk the milk with the flour and salt; there will be some lumps. Add the eggs and butter and whisk just until blended.

Heat the prepared pan or pans in the oven until the butter is sizzling, about 1 minute. Carefully spoon the popover batter into the pan or pans: Fill the popover pan two-thirds full for giant popovers or fill the mini-muffin pans three-quarters full for mini popovers. Bake the popovers for 15 minutes without opening the oven, then lower the temperature to 350 F and bake the minis 15 minutes longer, or the giants 20 minutes longer. Transfer the popovers to a baking sheet, poke a small hole in the tops with a tooth-pick and then dry them out in the oven for another 10 minutes. Serve the popovers warm.