A neighbor asked for popover tips recently. I shared what I know and promptly made a batch of my own. The three of us ate the twelve of them in a snap.
They are good with roasts, good with stews, and a delight for breakfast. I suppose you could put jam or something on them, but it seems like a bit of gilding the lily to me.
Here is what I know about making popovers pop. You want a very hot oven, a preheated muffin tin or popover pan, and room temperature ingredients. I’ve done the whole “fill only every other muffin cup” nonsense and never noticed it made a lick of difference.
1 cup milk
1 cup flour
1/2 teaspoon salt
4 tablespoons butter, melted
Heat the oven to 450. While the oven heats, put the eggs and milk in a blender or bowl and let sit to come to room temperature. Once the oven is hot, put an empty 12-cup muffin tin or popover pan (or 2 6-cup pans) in the oven and let it heat while you make the batter.
Whirl the eggs and milk or whisk them vigorously until completely combined. Add flour and salt and whirl or whisk until smooth. Add 2 tablespoons of the butter and whirl or whisk to combine.
Take pan(s) out of the oven and brush the cups with the remaining melted butter. Fill cups evenly with the batter. Twelve muffins tins will each be about half full.
Put filled pan(s) in the oven and reduce heat to 425. Bake 25 minutes without so much as thinking about opening the oven door. Reduce heat to 350 and bake until completely golden and mostly brown, about another 15 to 20 minutes.
Serve popovers hot, or at least warm. Time does them no favors.