Makes 10-11 small popovers
1 cup unbleached flour, sifted
1 cup milk
1/4 tsp. salt
- Preheat oven to 450˚F. Place popover pan (or muffin tin) in to heat up.
- Combine sifted flour, milk, and salt. Whisk gently to combine.
- Beat eggs lightly, and add one at a time to batter. Whisk just to combine; do not overbeat, or the popovers won’t rise.
- Remove popover pan from the oven. Grease lightly and pour batter into the hot pan, filling each cup about 2/3 full.
- Bake for 15 minutes at this temperature.
- After 15 minutes, turn down the heat to 350˚F and continue baking for another 20 minutes. Don’t peek!
- Check after 20 minutes. The popovers should be a light golden brown.
- Remove from pan, let cool slightly, and enjoy with jam or apple butter.
- Optional: when the popovers are done baking, poke a small hole in the top using a toothpick. This can help dry out the insides, but isn’t necessary.
Adapted from The Joy of Cooking, sixth edition, by Irma Rombauer and Marion Rombauer Becker