Popovers for Every Meal

This recipe makes 9-10 popovers

1 cup all purpose flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
3 eggs, room temperature
2 tablespoons unsalted butter, melted

Position rack on lowest rung of oven and preheat to 425 degrees. Brush a popover pan or custard cups with melted butter.

Place all ingredients in a large bowl or blender and beat until smooth. Pour 1/3 cup of batter into prepared pan or cups. Bake for 25 minutes or until tops are golden brown. Lower heat to 350 degrees and continue baking 15-20 minutes until crispy. Serve immediately.

Photo used under creative commons from NorwichNuts

Whole Wheat Popovers
Makes 6 to 8

1 cup whole wheat flour, sifted
1 1/2 cups whole milk, room temperature
3/4 teaspoon sea salt
3 eggs, room temperature
3 tablespoons unsalted butter, melted

Position rack on lowest rung of oven and preheat to 425 degrees.

Place all ingredients in a large bowl or blender and beat until smooth; set aside.

Brush a popover pan or custard cups with melted butter. Heat in oven for 2 minutes. Carefully pour batter into heated forms or cups until 3/4 full. Bake for 15 minutes and then lower heat to 350 degrees. Continue to bake for 25 minutes. Serve immediately.

Parmesan and Herb Popovers
Makes 6
1 cup all purpose flour
1/4 teaspoon salt
2-4 tablespoons fresh herbs, chopped
1 cup whole milk, room temperature
2 eggs, room temperature
1 tablespoon unsalted butter, melted
1/4 cup fresh grated parmesan cheese

Position rack on lowest rung of oven and preheat to to 450 degrees. Brush a popover pan or custard cups with melted butter.

In a large bowl whisk flour, salt, and herbs together. Combine milk and eggs; pour over flour mixture and beat until smooth. Gently fold in butter and parmesan cheese. Pour batter into prepared forms until each cup is 3/4 full. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 20 more minutes. Serve immediately.

Photo used under creative commons from NorwichNuts