Popovers, which aren’t hard to make, are good with butter and jam (I like to mix soft butter and jam together for easy spreading) or honey — or consider brushing the outsides with a little melted butter and rolling them in cinnamon/sugar, which is how Le Central in Bristol serves them at brunch on weekends.
2 large eggs
1 cup whole milk
1/4 teaspoon salt
1 tablespoon melted, unsalted butter
1 cup flour
Have ingredients at room temperature. Preheat oven to 450°. Spray a popover pan (or you can use custard cups or a muffin tin) with nonstick spray.
Combine eggs, milk, salt and butter in blender. Then add flour. Combine well, but do not overbeat. Scrape down sides with a rubber spatula. Pour into prepared pan (half fill whichever containers you use).
Bake at 450° for 20 minutes. Lower heat to 375° and bake for 15 to 20 minutes more until puffed and brown. Don’t open the oven while they are baking.
When done, I gently pull the popovers up and out of the cups and lean them on their sides on top of the cups. Using a thin, sharp paring knife, pierce the side of each to release some of the steam. It keeps them from getting soggy inside. I keep half in the oven as we eat them, so they don’t get cold.
Keep warm with butter and jam.
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