Popovers

Ingredients

• 1 1/2 cups whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1 tablespoon softened butter, for greasing the pan

Before you cook

• Warm the milk in a saucepan or the microwave until it is just lukewarm.
• Bring the eggs to room temperature.
• Grease every cup of a popover pan or a deep muffin tin heavily with softened butter, including the rims.
• Heat the oven to 450 degrees Fahrenheit with the empty pan inside.

Steps

1. Whisk the eggs in a bowl until they are pale and completely broken up.
2. Whisk in the warm milk and the melted butter.
3. Add the flour and salt and whisk hard for one full minute.
4. Keep whisking until the batter is as thin and smooth as heavy cream with no lumps.
5. Let the batter rest for 15 minutes so the flour hydrates.
6. Pour the batter into a pitcher for easy filling.
7. Pull the hot pan from the oven and set it on the stovetop.
8. Fill each cup about two thirds full, working fast so the pan stays hot.
9. Return the pan to the oven and bake for 20 minutes without opening the door.
10. Lower the oven to 350 degrees Fahrenheit and bake for another 15 to 18 minutes, until deep brown and rigid.
11. Pierce the side of each popover with a paring knife to let the steam escape.
12. Turn them out of the pan and serve them immediately with butter and jam.