Popovers

I have a go to recipe for popovers that I've used forever, but the other day the King Arthur Flour recipe for popovers popped up on my Facebook feed and I decided it was time for a change. Yes, I know that popovers have only 5 ingredients, so how different could they be? As it turns out, very.

Ingredients

• 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
• 1 1/2 cups (340g) milk (skim, low-fat, or full-fat), lukewarm
• 1/2 to 3/4 teaspoon salt*
• 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
• 3 tablespoons (43g) melted butter  
• 
  

  Instructions

  1. Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.
  2.  Grease the popover or muffin pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
  3. Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
  4. Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK.
  5. Stir in the melted butter, combining quickly.
  6. Pour the batter into the popover pan, filling them about 2/3 to 3/4 full. If using a 6 cup popover pan, you will have batter left over. These can be baked in a well greased muffin tin.
  7. Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
  8. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.
  9. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
  10. *************************************************
  11. TASTE NOTES
  12. I'm officially a convert! These popovers had the highest rise of any I've made and the perfect combination of eggy inside and crispy outside. I'm guessing bringing the eggs and milk to room temperature was responsible for that. Whatever it was, this is my new go to recipe. These popovers were incredible. I just can't decide if I prefer them spread with butter and honey or with Nutella. I think I'll be making them for dessert in the future, stuffed with vanilla ice cream and topped with Nutella. YUM!