I finally purchased a Popover Pan! It makes a difference – the 6-oz. cups made larger and fluffier popovers as compared to using an average muffin pan. Set out everything you need that isn’t refrigerated the night before. First thing the next morning, set out the eggs (cracked open into a bowl) and milk (in measuring cup) to bring them to room temperature while the oven is pre-heating.
Popover pan by Sur la Table Stores
These crispy and light hollow puffs will be a hit for breakfast served warm with butter and jam.
Credit: Better Homes & Gardens Cookbook
Shortening or butter or nonstick cooking spray
2 beaten eggs, room temperature
1 cup milk, room temperature
1 Tablespoon vegetable oil (we like canola)
1 cup all-purpose flour
1/4 tsp. salt
You will need six 6-ounce custard cups or a popover pan.
Preheat oven to 400°. With a paper towel, generously spread ½ teaspoon cooking oil over the bottom and sides of each cup; or, spray cups with nonstick coating. Place the custard cups on a 15x10x1-inch baking sheet; set aside.
In a blender or mixing bowl, combine beaten eggs, milk and cooking oil. Add flour and salt. Blend or beat with wire whisk till mixture is smooth. Scrape side of bowl or blender, if necessary.
Fill the greased cups half full. Bake in a 400° oven about 30-35 minutes or light brown and very firm. Immediately after removal from the oven, prick each popover with a fork to let steam escape. Serve hot. Makes 6 popovers.