How many popovers can this girl eat, the answer is seven out of twelve. Next time, I am going to cut the recipe in half so as to only eat six. There is a beauty to popovers. They can be both savory and sweet. This is a sweet recipe, but add an herb or two, serve with a wonderful roast and they can become a savory side. The recipe is the same for both, it is just a matter of what you add and how you serve. There is nothing like the aroma of fresh popovers in the oven. For me, Sunday mornings will never be the same!
Note: A popover pan is essential, but not life and death. Ramekins or a muffin tin will work in a pinch. Though, having a popover pan around is a great inspiration!
1 cup all-purpose flour
1/2 teaspoon fine sea salt
1 1/4 cup whole milk, at room temperature
2 large eggs, at room temperature
1 Tablespoon unsalted butter, melted, plus a little extra for greasing the pan
2 – 4 Tablespoons cinnamon/sugar
Preheat oven to 425 degrees.
Combine flour and salt in a bowl, set aside.
Whisk together milk, eggs, and melted butter.
Pour over flour mixture and whisk well, the batter will be thin, set aside.
Heat empty popover pan in oven for 2 minutes
Melt the extra bit of butter and pour a small amount into each popover tin.
Pop back into the oven for a minute.
Fill each popover tin half way and bake for 25 to 30 minutes or until golden brown.
Find a big bowl and put one Tablespoon of the cinnamon/sugar in the bottom. When popovers come out of the oven, place them in the bowl and sprinkle the remaining cinnamon/sugar over the top, gently toss. Serve right away with a little bit of butter.