Basic Popovers

This recipe has joined the ranks of things that I thought were hard or complicated to cook, but really aren't. There are lots of recipes out there with different complexities, but this one is based off of an Alton Brown episode and meets my "easy peasy" criteria--simple, straightforward, few dishes, and delicious!

1 Tbsp butter, melted and cooled
1 cup milk
2 eggs
1/2 tsp salt
1 cup flour
*All ingredients should be room temperature before starting. Speed up the process by gently heating milk in the microwave and placing the eggs in a bowl of hot water for a few minutes.

Preheat oven to 400'F. Oven should be completely preheated before you begin. Grease a popover pan or muffin tin. (I used a muffin tin.)

Place all ingredients in a blender and blend for 30 seconds, scraping down sides as needed. Divide batter evenly between cups (should be 1/3 to 1/2 full). Bake on the middle rack of the oven for 30-40 minutes until golden brown and crisp.

Remove the popovers to a cooling rack and pierce the top of each with a skewer or knife to allow the steam to escape.

Yield: 6 big popovers, 12 medium (muffin pan) popovers, 24 mini popovers

NOTES:
*DO NOT open the oven door for at least the first 20 minutes or the steam will escape and your popovers will fall.
* Be sure to pierce the popovers when you take them out so the inside steam can escape, or they may fall.
*To re-heat/re-crisp, place directly on the oven rack for 3 minutes at 400'F.
*Cook large popovers approximately 40 minutes, medium 30-35 minutes, mini 20-25 minutes.

Serving suggestings: warm with jam, on the side of soup/salad, filled with gravy/chicken salad/egg salad, etc.



Mini Popovers