These light, pillowy popovers taste great on their own or with any meal. When you whip the ingredients up in a blender, it makes it that much easier to make this already simple recipe. The only thing you need to remember when making popovers is that you can’t open the oven door for a peek while they are baking, otherwise they won’t rise properly.
For a sweeter version spread Nutella or raspberry jam on them for breakfast. For a more savory side, eat them plain or with butter. Give these a try. Bet you can’t eat just one.
- 4 large eggs, warmed in a cup of warm water for 5 minutes before cracking
- 1 1/2 cups milk (skim, low-fat or full-fat), lukewarm
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 3 Tb melted butter
- Preheat oven to 450 degrees. Position rack on lower shelf. The top of the fully risen popovers should be midway up the oven.
- In a standard muffin cup tin, coat with nonstick cooking spray on all 12 cups.
- Blend eggs, milk and salt together in the blender.
- Add flour all at once and blend until frothy. Pour melted butter in and blend for another 15 seconds.
- Pour batter into each muffin cup filling about 2/3 full.
- Bake for 20 minutes. Lower oven temp to 350 and bake for another 10 minutes or until tops are browned.