My mother always dumped the ingredients in a blender and then whirled for a moment until it looked combined. I do this to,o and I always have great popovers with little effort.
Popovers
Photo: Christopher Hirsheimer
MAKES 8
No matter how tempting the aroma coming from your kitchen, don't open the oven to check popovers until about 5 minutes before they're finished baking, or they will deflate.
1 cup flour
1⁄2 tsp. salt
2 eggs
1 1⁄4 cups whole milk
1 tbsp. melted butter
1. Preheat oven to 425°. Sift together flour and salt into a bowl.
2. Whisk together eggs, whole milk, and butter in a bowl. Then add to flour, stirring with a wooden spoon until combined (some lumps may remain).
3. Pour batter into a buttered 8-popover tin or 8-muffin pan, filling individual tins two-thirds to three-quarters full. Bake for 15 minutes, then reduce heat to 350° and continue baking until puffed and browned, about 20 minutes more.
4. Unmold, pierce sides of popovers with a toothpick to allow steam to escape, and serve immediately.
