I never realized how popovers were to make, and now, I have created a monster. These are good enough to eat plain right out of the oven, with some butter and powdered sugar or some homemade jam [this spicy blueberry jam was a takeaway at a friends' wedding]. The key to success is never opening the oven door, which is a little tricky as my oven does not have a window to peak into, but I am more than happy to continue testing until I reach perfection.
How do you like to enjoy them?
Recipe via Wegmans [12-14 large popovers]
 12 count muffin trays
4 tbsp Olive Oil
2 cups flour
1 tsp salt
4 large eggs
2 cups milk
- Preheat Oven to 350 degrees
- Spray every other form with vegetable spray [or dampen a paper towel with vegetable oil and rub forms]. Add 1 tbsp of olive oil to each coated form. Place in oven for 10 minutes, with 5 inches between racks for evenly distributed heat.
- Mix salt + flour in a large bowl, set aside.
- Whisk eggs + milk together in a separate bowl. Slowly whisk the two mixtures together until well-combined. *Batter can be made the day before and left in the fridge - it actually yields slightly better results
- Pour batter into oiled forms until 3/4 of the way full.
- Bake 40-45 minutes, keeping the oven door shut the entire time, until golden brown. Obviously, if you don't have an oven with a glass window like me, this is a bit of a guessing game - open the door as little as possible.
- Poke each popover with a fork to allow steam to release. Serve immediately with jam, butter, or whatever your heart desires.
photos: Robin West