Popovers would be best described as the New England cousin of the English Yorkshire pudding. My first introduction to popovers was in college when we would go to a local restaurant called Judie’s. I have fond memories of Judie’s popovers with apple butter. Being a New England native, my husband too loves popovers. So much so, that we had them at our wedding. It was important to have a recipe for popovers and I had stumbled across this many years ago while watching FoodNetwork. Ever since then, I have been following the recipe to the “t” and it is truly foolproof! You can find the recipe here
3 tablespoons melted butter, divided
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt ( I add some black pepper too)
Preheat the oven to 400 degrees F
Using a pastry brush, coat 6 muffin cups (I like the muffin tins that are made for extra-large muffins) with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. I like to cut up 1 tbsp of butter and divide it into the cups, melt them in the oven while it is pre-heating. Then I use a brush to coat the cups with the melted butter.
Meanwhile, mix the eggs in a blender until light yellow.
Add the warmed milk and blend. Add the flour, salt, and remaining melted butter, and blend until smooth.
Pour the batter into the warmed muffin tin. Try to divide the batter evenly amongst each tin to yield popovers that are the same size.
Return it to the oven to bake until golden, about 35 minutes. It is critical to NOT OPEN THE OVEN during the baking process
Remove from the oven and serve warm.