Saveur

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.

This article was first published in Saveur in Issue #50