You may need to make these in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
- Yield: Makes 1 dozen
Source: Martha Stewart Living, January 2010
- 2 1/2 cups whole milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 6 large eggs, lightly whisked
- Unsalted butter, softened, for pans
Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
Heat two 6-cup popover pans (fantes.com) in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.