The Best Popovers

How to make The Best Popovers Recipe - This batter can be made ahead and refrigerated for up to 4 days. If you’re making it ahead, bring it to room temperature and stir well before pouring it into a hot pan.

1 DOZEN, IN A MUFFIN TIN

Ingredients:
1 cup All-purpose flour
1/4 teaspoon Salt
1 cup Milk (whole)
2 Eggs (extra-large)
1 tablespoon Unsalted butter, melted

Method:
Adjust oven rack to low position and heat the oven to 450°F (225°C). Place empty muffin or popover tin in oven to heat while making batter.

Whisk the flour and salt together in a medium bowl. Lightly whisk together the milk, eggs, and butter. Pour wet ingredients into dry ingredients all at once; whisk until just blended. (Batter can be made ahead and refrigerated in sealed container for up to 4 days.) Pour batter into measuring cup for easy pouring.

Remove hot pan from oven; lightly grease interior of each cup and pan rim.

Fill each cup half full with batter. Bake without opening oven door for 20 minutes. Lower heat to 350°F (175°C) and continue to bake until popovers are rich brown in color, 15 to 20 minutes longer. Serve warm. (Popovers can be frozen in airtight plastic bags, and warmed in 325°F [163°C] oven until heated through, 5 to 10 minutes.)