3 eggs, room temp.
1 1/4 cups milk, room temp.
1 1/4 cups flour, sifted
1/8 tsp salt
Preheat oven to 450. Grease standard-sized muffin tins (with at least 6 muffin compartments) with Pam and heat in oven for 5 minutes.
In a large bowl, gently whisk eggs until yellowed and foamy. Add milk and whisk until well blended. Do not over-whip. Add flour and salt all at once to egg mixture and stir with a wooden spoon until batter is smooth. If there are still lumps in the batter, pour and push it through a sieve until lumps are eliminated. Pour all batter into a pitcher with a spout for easy pouring.
Pour batter into each compartment, filling just below the rim, into the warmed muffin tins. Bake at 450 for 15 minutes. Reduce heat to 350 and bake an additional 30 minutes. DO NOT OPEN OVEN DOOR TO CHECK THE POPOVERS OR THEY WILL SAG!
Remove from oven and serve immediately.
Makes 6 huge popovers.
Note: Making popovers is easier than you think! They will become huge if you follow the directions precisely! They are beautiful and are very tasty with a side of butter or jam.
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