Ingredients:

  • 1 cup (125g) all-purpose flour, sifted
  • 1/2 teaspoon (3g) salt
  • 1 cup (240ml) whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing

Instructions:

  1. Generously butter the popover pan or muffin tin. Place in the oven while it preheats.
  2. Preheat oven to 450°F (232°C).
  3. In a large bowl, whisk together the sifted flour and salt.
  4. In a separate bowl or measuring cup, whisk together the milk, eggs, and melted butter until smooth.
  5. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Do not overmix; a few lumps are okay.
  6. Carefully remove the hot popover pan from the oven. Working quickly, fill each cup about halfway with the batter.
  7. Bake at 450°F (232°C) for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and bake for another 15-20 minutes, or until the popovers are puffed and golden brown.
  8. Immediately after removing the popovers from the oven, pierce each one with a small knife or skewer to release steam (this prevents them from collapsing).
  9. Serve immediately.