The perfect popover is crisp on the outside, tender and airy on the inside and at its very best when served right from the oven. This is a super easy and yet very impressive recipe, that even a first time baker can master and feel like they've made magic. Recipe is from Sarabeth's Good Morning Cookbook.
Servings: 6 large or 12 small popovers
- 5 eggs
- 2 cups (480ml) whole milk
- 1 1/2 cups (213g) unbleached all-purpose flour
- Pinch salt
- 2 tbsp (28g) unsalted butter, melted
- 1 tsp vanilla extract make homemade vanilla
- Softened butter for pan
- 1/2 stick (57g) unsalted butter softened
- 2 tbsp honey
- Pinch honey
Heat oven to 400° F.
Mix all the ingredients in a blender. Brush butter in each popover cup.
Place pan in oven until butter melts.
Add popover batter to pan, filling the cups about 3/4 of the way to the top.
Bake 15 minutes or until golden brown and puffed.
Reduce heat to 350°F, continue baking 20 minutes until caramel brown and puffed. Bake longer if you are using a large popover pan.