Recipe by Lille
This recipe is based on the one from King Arthur Flour. Their version specified whole milk and unsalted butter, but I have used regular salted butter and lactose-free milk (1% or 2%) and they are delicious.
Top Review by A. Norowzi
This batter is good, but is way too much for a standard size 12 muffin pan. The recipe says to fill muffin cups about 2/3 full - mine were about 3/4 full. The popovers did rise well, but I baked 5 extra minutes to get them golden brown. I did let them rest in pan for 5 minutes before removing, but a few fell in pan after removing from the oven. The popover sides were thick & doughy (dough was cooked). We prefer thin, crispy popovers. This recipe would be good for individual custard cups or larger than standard muffin tins or would make 18 in standard size muffin pans. The popovers did taste good and were tender, but had more of a pancake texture in a popover shape. They weren't light & airy inside. The blender method works great! Next time for a standard 12-cup muffin pan, I would cut back to 2 eggs, 1 cup milk & flour & 2 TBSP butter.
- 3 eggs
- 1 1⁄2 cups milk
- 1 1⁄2 cups all-purpose flour (scant measure)
- 1⁄2 teaspoon kosher salt (fine)
- 1⁄4 cup butter, melted
Directions See How It's Made
- Preheat oven to 450 Fahrenheit.
- Place all ingredients into blender, in order listed.
- Blend for 30 seconds. Stop blender and scrape down batter. Blend for a few seconds longer.
- At this point, you can let the batter rest for 15 minutes, or proceed with baking.
- Spray a 12-muffin pan liberally with non-stick spray, including the area around the cups. Fill the muffin cups about two-thirds full of batter.
- Bake the popovers for 20 minutes. Reduce heat to 350 Fahrenheit and bake 10 minutes longer. DO NOT open the oven during the entire baking time.
- Remove popovers from oven and allow to cool in the pan for 5 minutes.
- Remove from pan and serve warm.