I love popovers - better and EASIER than any roll! This is Ina Garten's recipe - my favorite! It's a no fail recipe, but I find that 30 minutes is too long - 25 works best for me! (Excuse the fact that my popovers got a little done - that's when I figured out I needed to cut the time. I made them again at 25 minutes and they were perfect)
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
- Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 25 minutes. Do not peek.