Popovers

The simple pleasure of a freshly baked popover is not to be missed. My version boasts a crisp golden-brown crust and a moist, custardy interior. Among the many virtues of popovers is that they can be made with ingredients that most of us almost always have on hand—eggs, flour, milk, and butter. They are exceptionally versatile: They make a great accompaniment to soup for a light supper, but are just as at home nestled next to a roast for Sunday dinner. I like to serve popovers for breakfast and brunch, with bacon and sliced fresh fruit on the side.

Use individual 3/4-cup Pyrex baking cups rather than muffin tins if you want your popovers to bake up nice and high (like a soufflé they will gradually deflate once removed from the oven). Be sure to very generously grease the cups before filling them with batter to prevent the popovers from sticking. I find cooking spray works best.

Makes 8 popovers

2 cups unbleached, all-purpose flour
2 cups whole milk
1 1/4 teaspoon salt
4 eggs
4 tablespoons unsalted butter, melted and slightly cooled

Heat the oven to 425 degrees.

Generously coat eight 3/4-cup Pyrex baking cups with cooking spray. Place the cups on a rimmed baking sheet and set aside.

Place the flour, milk, salt, eggs, and butter in the pitcher of a blender. Blend together on high speed until smooth. Pour the batter in equal amounts into the greased cups (they will be about 3/4 full).

Bake the popovers for about 35 minutes, until they have puffed up high and their tops are golden-brown. Immediately remove the hot popovers from the cups and place them in a cloth-lined basket or a serving plate. Serve at once with fresh butter and jam.

© 2007 Domenica Marchetti