- 3 1/2 cups milk
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 6 large eggs, room temperature
Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.
In a large mixing bowl, sift the flour, salt and baking powder together.
Beat the eggs in the bowl of an electric mixer fitted with a whisk on medium speed for about 3 minutes until foamy and pale in color. Turn down the mixer to low speed and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375 degrees F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter.