Makes 6
1 Tablespoon Unsalted Butter, Melted, Plus more for Greasing the Tin
1 Cup All-Purpose Flour
½ Teaspoon Salt
2 Large Eggs, Room Temperature
1¼ Cups Whole Milk, Room Temperature
Preheat oven to 450°.
Lightly brush a popover tin with melted butter.
In a large bowl, whisk together the flour and salt. In a medium bowl, whisk together eggs, milk and 1 tablespoon melted butter. Pour over the flour mixture and fold until just blended. Let rest for 5 minutes. In the mean time, place the empty buttered tin into the preheated oven for 5 minutes.
Remove the tin from the oven and fill the popover cups 2/3 to 3/4 full.
Transfer the tin to the oven and bake for 15 minutes. Reduce the temperature to 350° and bake until well browned and crusty, about 20 minutes. Do not open the oven door during the baking as you do not want to lose any heat.
Remove the popovers from the oven and unmold onto a rack. Puncture the sides of each popover with a very sharp thin bladed knife to let the steam escape. Serve immediately.
Hints and Tips: If you do no have a popover tin you can use a muffin tin instead. Fill every other cup with the batter. This makes for better air circulation allowing the popovers to get brown and crusty all the way around. If using a muffin tin reduce the final cooking time by 3 or 4 minutes.
It is very important to keep the door closed when cooking the popovers. If you have an oven with a window it is really cool to watch them rise. I also suggest that you put a pan or foil on the rack below the rack you are cooking the popovers on. Sometimes the butter used to grease the tin will flow over as the popovers rise.
