- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk*
- 1 tablespoon melted unsalted butter
- 2 large eggs
Directions:In a mixing bowl, beat ingredients together until just smooth (batter will be thin). Pop batter in the fridge for 1 hour.Place a well-greased 3 1/2-inch muffin tin or popover pan** in a 450-degree F oven for 3 minutes, or until a drop of water sizzles when it is a dropped in the pan. Remove pan from the oven and fill each cup half full with the batter.Bake in a 450-degree F oven for 15 minutes. Reduce heat to 350-degrees F and continue to bake 20 to 25 minutes longer. A few minutes before removing them from the oven, prick each popover with a fork to release steam. Serve immediately.Makes 6 popovers.*A note about using dairy substitutes. We don't recommend using anything but dairy milk for these. They just don't "popover" well with anything else.**Popovers can be baked in a traditional six-popover pan, a standard muffin tin, or 1/2-cup custard cups.