Popovers I

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the over. What you don't want is for the tops of the popovers to be too close to the top of the oven, because they will burn.

Step 2

Use a standard 6 cup metal popover pan. Grease the pan thoroughly, covering the area between the cups. make sure the oven is up to temperature before you begin to make the popover batter.

Step 3

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the eggs and milk are well combined, with no streaks of yolk showing.

Step 4

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but small lumps are okay. Or, if you are using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Step 5

Stir in the melted butter, combining quickly.

Step 6

Pour the batter into the popover cups, filling them about 2/3 to 3/4 full.

Step 7

Make absolutely certain your oven is at 450°F. Place the pan on the lower shelf of the oven.

Step 8

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the oven door), and bake for an additional 10 to 15 minutes until they're a deep golden brown. If the popovers seem to be browning too quickly, position an oven rack at the top of the oven and put a cookie sheet on it to shield the popover tops from direct heat.