2 eggs (room temp)
1 cup milk (room temp)
1 cup unbleached all-purpose flour
1/2 tsp. salt
2-3 tbs melted butter
5 tsps. cooking oil
Place 1/2 tsp cooking oil in each of the ten outside muffin tins (leaving center two empty).
Put pan in oven and heat to 450 degrees.
Meanwhile, in blender beat two eggs until light and frothy. Add milk, flour and salt and blend until well-combined. Add melted butter (2 tbs. minimum, 3 if you want them to have a very rich buttery flavor) and blend thoroughly. Let sit until oven comes to temp.
Carefully remove hot pan with oil from oven and fill oiled cups 1/3 full of batter. Work as quickly as possible so that the pan doesn't lose much heat.
Return to oven for 20 minutes. DO NOT OPEN THE OVEN DOOR! The constant high heat is what makes them "pop".
After 20 minutes, reduce heat to 350 and continue baking for about 15 more minutes, until tops are a beautiful golden brown.
Remove from oven and turn out of pan.
Serve warm with butter and/or jam.
Pairs Well With
I first had these at a friend's house and fell in love. HARD. I didn't believe her when she said they were easy. After getting the recipe, I immediately made a batch and they turned out great. Shhhh...don't tell anyone but the very next day I made another batch while the kids were napping and I sat on the floor in front of the oven door with the interior light on and watched the batter poof up into gorgeous golden brown mounds. Yum!
(I use a muffin tin instead of a popover pan and they turn out just fine.)