Ingredients
- 3 1/2 cups milk
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 6 large eggs, room temperature
Directions
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.
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By NoMayo!
Kaneohe, Hawaii
on December 29, 2012
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Most popover recipes fail to mention the most important thing about making popovers: The popover pan should be put in the oven and heated up before pouring in batter. This is essential go get popovers to "pop" and grow to those glorious hollow culinary treats. The hot popover cups cause the batter to instantly cook on the edge of the cup and the batter has nowhere to go but UP! I learned this after many of my popovers never popped and I talked to a chef at Mariposa restaurant in Neiman Marcus in Honolulu. So, always use a popover pan and ALWAYS HEAT THE PAN!
By shelby012_11320453
new orleans, LA
on October 10, 2011
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I made these popovers for Christmas 4 years ago and they have become a tradition ever since! They are absolutely delicious- especially with a little butter or jam. Make sure to follow the heating directions exactly or they will deflate as soon as they begin to cool.
By cookmandu_10773645
pleasanton, CA
on December 27, 2008
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I tried the recipe, first as written. Popovers popped nicely, but were very doughy. The next day, i tried, but instead of 4 cups flour, I used 3 cups. popped very well. Much better. More airy.
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