Perfect PopoversPhoto Credit : Mark Fleming/Styling by Jen Beauchesne
Hot and golden, with a perfect crunch on the outside, these popovers are airy and tender on the inside — and even better with a dollop of handmade blueberry or strawberry jam. If you don’t have a popover pan, a muffin tin works fine (the results are just a little less lofty). Recipe from Common Good Soup Kitchen, in Southwest Harbor, Maine.
⅔ cup all-purpose flour
⅔ cup milk
3 large eggs
¼ teaspoon table salt
1½ tablespoons salted butter, cut into 6 thin slices
Butter and jam, for serving
Preheat oven to 450°. Put a popover pan in the oven while you mix the batter (a muffin tin is fine—the results are just a little less lofty).
In a medium bowl, whisk together the flour, milk, eggs, and salt. Remove the hot pan from the oven and put a slice of butter into each well to melt.
Divide the batter among the cups, filling them about halfway. Bake for 20 minutes, then reduce the heat to 350° and bake until popovers are puffed and golden brown, 15 to 20 minutes more. Serve warm, with butter and jam.