Yield: 6 large or 12 small
While it isn't required for delicious results, a popover pan's deep, separated cups yield taller, grander popovers than its muffin pan counterpart. To allow the steam to do its "pop" job, resist the temptation to open the oven at any time during baking, and you’ll be deliciously rewarded.
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1 cup whole milk
3 large eggs (beaten)
2 tablespoons vegetable oil or melted butter
1 teaspoon kosher salt
1 cup all-purpose flour
Preheat oven to 450°. Grease popover or muffin pan and place on the lowest rack of the oven.
In a large bowl, whisk together the milk, eggs, oil, and salt. Add the flour and whisk vigorously until smooth and frothy.
Pour batter into preheated pan, filling each cup slightly more than halfway. Bake for 20 minutes, then reduce heat to 350° and bake for an additional 15-20 minutes, or until tops are deep, golden brown. Check progress through the oven window — do not open the oven door until popovers are done!
Remove from the oven and pierce each popover with a knife to allow steam to escape.
Serve piping hot with butter and jam.