A few months ago, I found a popover pan at a thrift store. This is exactly the type of kitchen item I love to find — they are expensive to buy new and, it’s something I’m not sure we’d use. For a couple dollars, I’ll gladly take a risk and clutter up my cabinets for a while. If it doesn’t work out, off it goes, back to the thrift store. This pan, however, is staying. Easy, delicious and fun to make — popovers will become a regular in my house.
3 large eggs
1.5 cups of milk
1.5 cups of flour
1/2 tsp salt
2 TBSP butter
Put all ingredients into a blender and whirl until smooth. Let the batter sit for about 20 minutes so the bubbles settle.
Preheat oven to 450. Add a sliver of butter to each popover cup and put it in the oven for 3 minutes — the butter will melt and sizzle. Divide the batter evenly among the cups and put in in the oven for 20 minutes. Reduce the heat to 350 and bake for an additional 10 minutes. No peeking! Remove from the oven and immediately pierce each popover with a knife to let the steam escape.
-Note — if you want to fancy this up and call it Yorkshire Pudding, use roast beef pan drippings instead of butter.
Adapted from The King Arthur Flour Bakers Companion.