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Popovers

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    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.
    Martha Stewart Living, January 2010
    • Yield Makes 1 dozen
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    Ingredients

    • 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

    Directions

    1. Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)

    2. 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.

    3. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.

    Recipe Reviews

    Reviews (1)

    • herminezimmermann
      6 Aug, 2010

      On today's TV show Martha Stewart advised to reduce the heat to 350 degrees immediately after placing the pan into a 425 degree oven (did I misunderstand?)
      Thank you for clarifying!

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