The Versatile Popover

Popovers should be more popular.

They're as spectacular as a souffle but much easier to make and more satisfying.

Made with just flour, butter, eggs, milk and a touch of salt — they are light, puffy, versatile and delicious.

For a special weekend breakfast, my family likes them topped with fresh berries and drizzled with sweetened sour cream.

But, I've also made them as a side at dinner. You can make them savory by adding herbs and shredded cheese.

Popovers

2 tablespoons melted butter

2 cups milk

2 cups flour

1 teaspoon salt

4 eggs, lightly beaten

Preheat oven to 450 degrees. Butter and lightly flour 10 muffin cups, popover tins or custard dishes.

Whisk together the butter, milk, flour, and salt until smooth. Whisk in the beaten eggs, a bit at a time, until incorporated. 

 

Do not over-beat the batter; it should have the consistency of heavy cream.

Fill the prepared dishes 3/4 full with the batter. Bake 15 minutes.

Without opening the oven, lower the heat to 350 degrees and bake 15 to 20 minutes longer. Serve hot.