Just when you think the popovers are done, leave them in the oven for 5 more minutes. Without the extra time, the glorious poofs will deflate before your eyes. If you’re baking with a regular muffin pan instead of an extra-deep widely spaced popover pan, use two pans, so you can pour the batter in every other cup to allow for expansion.
Butter (for the pans)
Flour (for the pans)
4 eggs, at room temperature
1 3/4 cups whole milk
1/2 tablespoon unsalted butter, melted
1 1/2 cups flour
1/2 teaspoon salt
Set the oven at 425 degrees. Have on hand a standard 12-cup popover pan, or 2 12-cup muffin pans, or 8 3/4-cup custard cups.
Butter the pans or cups, then dust with fl our, tapping out the excess. Set the pans or cups on a rimmed baking sheet.
In a bowl with a fork, beat the eggs for 1/2 minute. Beat in the milk and butter.
In a separate bowl with a whisk, stir the flour and salt. Make a well in the center and gradually whisk the egg mixture into the flour mixture just until it is blended. It is OK if a few lumps remain.
Ladle the batter into the pan or cups so it comes almost to the top. Transfer to the hot oven. Bake the popovers for 20 minutes. Turn the oven down to 350 degrees and continue baking for 20 minutes more, or until the popovers are brown and crusty on the outside.
Don’t open the oven door while the popovers are baking. When done, remove from the oven.
Remove the popovers from the pan or cups and serve at once.
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