5 Ingredient Classic Popovers
A buttery fluffy inside texture with a crispy golden outside. So delicious.
Equipment
- 6 cup popover pan or a 6 cup original size muffin tin
- blender
- ladle
- measuring cup & spoons
- microwave safe small bowl
Ingredients
- 4 large eggs, room temperature (let sit out for 1 hour, if possible)
- 1 1/2 cups milk, room temperature (let sit out for 15 minutes)
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour (spoon flour into measuring cup and level off)
- 3 TBS salted butter, melted & cooled
NOTE: if you are going to use unsalted butter, bump up the salt measurement to 3/4 tsp.
Instructions
- In a blender crack in 4 large eggs brought to room temperature. Add in room temperature milk, and salt. Place lid on and blend for one minute.NOTE: you can use an electric hand mixer or stand mixer. With using this equipment make sure to strain the liquid after mixing . You want all of the lumps out.
- To the blender add in the flour & cooled melted butter. Place lid back on and blend for 2 minutes. Let mixture rest for 5 minutes while preparing popover pan.
- Lower oven rack 2nd from the bottom & start heating oven to 450 degrees. Coat each popover cup with melted butter fully. Place popover pan onto a pan and set in oven for 2 minutes.
- Remove pan. Pour batter evenly into the 6 popover cups. Place in oven and bake for 18 minutes.
- IMPORTANT NOTE: DO NOT OPEN OVEN DURING THIS TIME FRAME OR THE POPOVERS WILL DEFLATE. Use your oven light or a flashlight to look in on your popovers.
- After the 18 minutes, reduce oven heat to 350 degrees for an additional 10 minutes.IMPORTANT NOTE: DO NOT OPEN OVEN DURING THIS TIME FRAME OR THE POPOVERS WILL DEFLATE. Use your oven light or a flashlight to look in on your popovers.
- Popovers should be tall and leaning (popping over the top of the cups). Golden brown. Remove from oven and pierce tops with a knife to let steam out. (Keeps them from getting soggy.)
- Use a spoon to slip them out. Serve with butter & jelly. My husband loves honey on them.