Ingredients:

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 cups (360 ml) whole milk, room temperature (or buttermilk)
  • 4 large eggs, room temperature
  • 1 teaspoon (5 g) fine salt
  • 2 tablespoons (30 g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon (2 g) granulated sugar (optional)
  • 2 teaspoons (10 g) unsalted butter or neutral oil for greasing (or nonstick spray)

Instructions:

  1. Preheat oven to 450°F (230°C) and place an empty 12-cup muffin pan or popover pan in the oven to heat for 10–15 minutes; grease each cup lightly with butter or oil.
  2. In a medium bowl whisk together the flour, salt, and optional sugar until evenly distributed.
  3. In another bowl whisk the eggs lightly, then whisk in the milk and melted butter until combined and smooth.
  4. Gradually pour the wet ingredients into the dry and whisk until smooth (or blend 10–15 seconds in a blender); the batter will be thin. Let batter rest at room temperature 20–30 minutes.
  5. Working quickly, remove the hot pan from the oven and fill each cup about two-thirds full with batter; close the oven quickly to preserve heat.
  6. Bake at 450°F (230°C) for 15–20 minutes without opening the oven, then reduce oven to 350°F (175°C) and bake an additional 8–12 minutes until deep golden brown and crisp.
  7. Remove from oven and immediately run a small knife around each cup to prevent collapse, then unmold onto a cooling rack and serve warm.