I just love popovers – crispy on the outside, tender almost hollow eggy inside. Yum! People put all sorts of toppings in and on popovers, but I like mine with just butter.
If you look up popovers, you are going to see a whole bunch of different methods for making them with all about the same ingredients. I like to use the food processor because it is easy. Many people use a blender, which probably has similar results, but honestly, I just don’t use my blender frequently, so I have to get it out. I use my food processor all the time, so it is right there waiting to be used. A couple of important things to remember when making popovers: First, your really must preheat the oven, and it is best if the pan is hot too. Second, your ingredients must be at room temperature. You are adding melted melted butter. If you add melted butter to cold eggs and milk, it will become solid quickly. If you need to, heat your milk for about a minute in the microwave, and let your eggs sit in a bowl of hot water for a few minutes. Also, I have never gone out an purchases a popover pan, so I just make mine in a muffin tin, but either will work. The muffin tin version is a little smaller, but that is fine with me.
- 1 3/4 cup all purpose flour
- 1 tsp. salt
- 4 eggs
- 1 3/4 cup milk
- 3 Tbsps. butter, melted
- 1 Tbsp. unmelted butter for buttering the pan
- Put muffin or popover pan in the oven and preheat to 400 degrees.
- Put flour, salt, eggs, and milk in the container of a food processor with the knife blade attached.
- Turn the processor on and slowly add the melted butter through the tube in the top.
- Take the pan out of the oven and use a fork to hold the remaining butter and butter the pan.
- Put the pan back into the oven until the butter is bubbly (less than 1 minute).
- Fill muffin or popover cups 2/3 of the way full.
- Bake for approximately 35 minutes or until puffed and brown.
- When you remove the popovers from the oven, pierce the tops with a knife to let the steam espcape.