Anti Inflammatory Classic Popovers
Total time1 hr 20 min
Prep time10 min
Cook time40 min
4.7(10)
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Learn more →Ingredients
6 servings
- 3 large eggs, at room temperature
- 1 ½ cups whole milk, at room temperature
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 ½ cups all-purpose flour
- ¾ tsp salt
- 1 ½ tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vegetable oil or nonstick cooking spray, for the pan
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
Instructions
- 1
Remove the eggs and milk from the refrigerator at least 30 minutes before baking so they come to room temperature. Room-temperature ingredients produce a more vigorous rise.
- 2
Place a popover pan (or a 12-cup muffin tin) on the center rack of the oven and preheat to 450°F (230°C). Let the pan heat in the oven for the full preheat — at least 20 minutes.
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