I used to have a go to recipe for popovers, the one that came with the pan. But my sister in law turned me on to this simpler 5 min recipe from Ina Garten. Really the taste:effort ratio here is high, really high. There are no major tricks either. Just a few pointers: These are best made in a popover pan, although a muffin tin will do (if you do use a muffin pan, then you have to reduce the cooking time: I made it once in a mini (24) muffin tin and remember it taking around 5-10 min). Make sure you preheat the pan and have the milk and eggs at room temperature (You can bring eggs to room temp, by immersing them in luke warm tap water for a few min). Finally, eat them pronto because they deflate quickly.
How to eat them? Well let me count the ways. We like to eat them with honey or jam and butter. David Lebowitz has a cinnamon sugar variant which I am posting below but have not yet tried. Also, they are wonderful served with a stew for dinner. Really.
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
1 tbs. sugar (not in original recipe)
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
1. Preheat the oven to 425 degrees F.
2. Generously grease popover pan (12 popovers) with butter.
3. Place the pans in the oven for exactly 2 minutes to preheat.
4. Using a food processor, whir together flour, salt, sugar if using.
5. With the motor running add the eggs, milk, and melted butter until smooth.
6. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Cinnamon sugar coating (optional)
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1. Mix the sugar and cinnamon in a medium bowl.
Brush each popover all over with the butter
2. Roll each popover in the sugar and cinnamon mixture to coat completely.
3. Cool on a wire rack.