Popovers

makes 9 large or 10 medium popovers
can dip with butter and honey

1 cup all-purpose flour
1 cup whole or 2% milk, at room temperature
1/2 teaspoon salt
3 large eggs, at room temperture
2 tablespoons unsaled butter, melted

melted butter, for greasing the popover cups

position a rack on the lowest rung of the oven and preheat the oven to 425F butter or spray 9 3/4 cup glass custard cups or ten 1/2 cup muffin cups. If you are using custard cups, place them on a jello-roll pan, leaving space between each cup. if you’re using muffin pans, you’ll need to use two 12 hole muffin tins because, to give the popovers ample air circlation, you won’t be filling all of the holes

pour all the ingredients into the container of a blender and whirl until smooth. (this can also be done in a food processor or in a bowl , using a rotary or hand-held beater.) strain the batter if it is at all lumpy

for the custard cups, pour 1/3 cup of batter into each cup, dividing any extra batter among the cups. for the muffin cups, use 1/4 cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. bake, without opening the oven door, for 25 mins, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the temperature down to 350F and bake for another 15 to 20 mins to help dry out the interior, which, no matter what you do, will always be little doughy in the center. Serve immediately

Storing:

popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350F for 10 to 15 mins and they’ll taste good – but never as good as just baked