At our home on Easter; popovers are a tradition. We make them often throughout the year, but on Easter they are extra special to watch them rise out of the pan. We hope that they bring you as much joy as they do us. Just remember; no peeking and opening the oven door before they are finished or they will fall!
Popover pan such as this:
You can use a muffin pan BUT they will not turn out as tall and airy... we would highly recommend ordering a true popover pan.
1 cup of room temperature milk
2 eggs room temperature
1 cup of all-purpose flour
1 tbsp melted butter
1/2 teaspoon SEE SALT®
Pre-heat your oven to 450. Spray your 6-cup popover pan with cooking spray. I like to use the baking spray with flour. Place pan in your oven to warm for 5 minutes.
Mean while crack eggs and beat them slightly with a wire whisk or a good ol' fork. Stir in milk and melted butter.
Sift flour and salt together and add it to the wet ingredients. Beat until smooth (remember, don't over beat)
Fill your popover pan 2/3 full. Bake for 20 min.
Reduce heat to 350. Bake for another 15 min or until golden. IMMEDIATELY remove from the pan and EAT!!!
We smother ours in butter and a pinch of fleur de sel SEE SALT®. Fresh jam is lovely also!