Fluffiest Tall Popovers (Print Version)
# Ingredients:
01 -
180 g plain flour
02 -
4 eggs, large
03 -
3 tablespoons butter, melted
04 -
350 ml whole milk
05 -
3/4 teaspoon fine salt
# Instructions:
01 -
Put whole eggs (don’t crack them!) in a medium bowl. Fill it with hot tap water and let the eggs sit for about 10 minutes.
02 -
Set your oven to 230°C and move the rack down low so there's space for the popovers to puff up. Grease the popover pan, paying attention to the tops too.
03 -
Whisk eggs, milk, and salt together until smooth and the yolks are fully blended in.
04 -
Pour in the flour and whisk until the batter’s frothy without big lumps. Stir in the melted butter at the end.
05 -
Pour the batter into each prepared popover cup, filling them roughly three-quarters full.
06 -
Start baking at 230°C for 20 minutes. Then lower the temperature to 175°C and bake for another 10–15 minutes, until they’re deeply golden.
07 -
Popovers are best eaten hot and fresh. Dig in while they’re warm!
# Notes:
01 -
As they bake, these will puff up a ton, turning crispy outside and soft inside.