- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 6
It's easy to prepare moist, airy popovers with crisp, golden domes when you use the right pan. Our aluminized-steel pan delivers a quick burst of heat, which converts the moisture in the batter to steam, causing it to "pop over" the sides and rise dramatically. The tapered cups are set apart to promote air circulation. For best results, don't overﬁll the cups; do place the pan on the center oven rack; and don't open the oven door during baking.
Popovers are a classic accompaniment for the Thanksgiving feast, and they're also delicious for breakfast, paired with butter and jam. Or serve them alongside soups and stews.
For the dough:
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 6 eggs, lightly beaten
- 2 cups milk
- 2 cups all-purpose ﬂour
- 1 tsp. salt
- Unsalted butter for serving (optional)
- Preheat an oven to 450°F. Spray the wells of a standard 6-cup popover pan with nonstick cooking spray. Pour 1/2 tsp. of the melted butter into each cup.
- In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter.
- In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack.
- Let the pan cool, then spray the wells with nonstick cooking spray, pour 1/2 tsp. of the melted butter into each one, and bake the remaining batter. Serve immediately with butter.
- Williams-Sonoma Kitchen.