Popovers

1. 1

   Preheat the oven to 425u00b0 F. Brush the cups of a popover pan with melted butter and place in the oven while it preheats.

2. 2

   In a large bowl, whisk the flour and salt to combine. In a large liquid measuring cup, whisk the milk and eggs to combine. Add the milk mixture to the flour while whisking constantly until a smooth, very liquidy batter forms.

3. 3

   Gradually whisk in the melted butter, mixing just until fully incorporated. Transfer the batter to a large liquid measuring cup (or other spouted vessel).

4. 4

   Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.

5. 5

   Bake the popovers-without opening or adjusting the oven-until they are golden brown and very tall, 20 to 25 minutes.

6. 6

   When you remove the popovers from the oven, puncture each on the top and/or the side with a sharp paring knife to release some of the steam inside. Serve the popovers warm, immediately.

7. 7

   Leftover popovers should be stored in an airtight container for 1 to 2 days, and re-warmed in the oven for the best effect.

No additional tips available.