We made popovers, an airy, eggy baked item. Although I like them a lot, I’d never realized how easy they are to make!

Mini popovers don’t work so well. The ratio of surface area to volume is too high and you end up with a dry interior. This is a large mini muffin tin.
A second attempt prepared in a porcelain mug. Much better!

Popover Recipe

6 eggs

2 cups (480 mL) milk

6 Tbs (90 g) butter, melted

2 cups (240 g) flour, sifted

1 tsp (5 g) salt

  1. Generously butter whatever you’re baking in. The original recipe (from Betty Crocker?) calls for ten 1/2-cup (120-mL) ramekins.
  2. Whisk together eggs, milk, and melted butter until frothy. Gradually beat liquid into flour and salt until mixture is smooth.
  3. Spoon batter into baking containers until three-quarters full. If using separate containers, put on baking sheet for ease. Place in oven preheated to 425°F (220°C). Reduce heat to 375°F (190°C). Bake about 30 min.

Substitutions: I substituted whole wheat pastry flour for the flour. Because popovers are leavened by eggs and don’t require gluten, basically any type of flour should work.

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