- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 12 popovers
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Ingredients
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Directions
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek
.
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30 minutes is way too long! They were burnt, dense and shaped like hockey pucks. The second batch I made, I baked for 15 minutes at 425 and saw them rise. Then I dropped the temperature to 375 and baked for another 8 minutes. They likely could have used another 1-2 minutes because they were a bit moist on the inside but I have been told that's what they are supposed to be like. Also, the tops deflated once they were taken out of the oven.
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