One of my husband’s favorite breads is a popover. Light and fluffy and oh so buttery, I have to admit, this popovers recipe has become one of my favorites as well. They are delicious with beef tenderloin, pot roast, and just about anything else you serve them with.
I do have a couple of little tricks to tell you about popovers. You really don’t have to have a popover pan, a muffin tin works just fine. You also need to be sure to remove the oven rack above the pan you are cooking your popovers in. I made the mistake of leaving it in the first time I made popovers. My popovers weren’t actually able to pop-over. The rack held them in place. They were more like pop-unders. Not the light and fluffy, delicate popover I was craving.
Here’s how I make them.
- 4 tablespoons butter, melted
- 6 large eggs, lightly beaten
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- Preheat oven to 450 degrees Fahrenheit and spray pan with cooking spray.
- Add ½ teaspoon melted butter to each cup of your muffin tin or popover pan.
- Combine remaining butter, eggs and milk together.
- Whisk into flour and salt until well-combined and smooth.
- Pour batter into cups of pan, making sure evenly divided.
- Bake for 20 minutes at 450 degrees.
- Reduce oven to 325 degrees and bake for an additional 15 minutes.
- Remove from oven and serve warm with butter.