Leavened by eggs and steam, which leave them with a moist center and a harder, crispy crust, popovers are moist, small bread. This popover recipe makes six standard popovers. For eight smaller popovers, bake them in greased muffin cups. These can be made with cheese, and the batter can be prepared in advance.
- 2 eggs (room temperature)
- 1 cup milk (room temperature)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
To make in advance, prepare the batter, cover the bowl tightly, and refrigerate overnight. Let the batter come to room temperature before baking.
Heat the oven to 425 F. Generously grease six (6-ounce) custard cups, arrange them on a heavy baking sheet, and heat in the preheating oven. Alternatively, use a popover pan or specialty popover cups.
In a small mixing bowl, whisk eggs with milk; add flour and salt. Beat the mixture just until the batter is smooth.
Remove the preheated baking cups from the oven and immediately pour the batter into the cups. Fill them about half full.
Bake at 425 F for 35 to 45 minutes. Remove from the oven, prick each popover to let the steam escape and serve hot.
- Grease the baking cups liberally, using about 1/2 teaspoon of fat for each cup.
- Do not open the oven door during the first 20 to 25 minutes of baking.
- Cheese Popovers: For cheese popovers, sprinkle with shredded sharp cheddar cheese or gruyere just before baking.