Homemade Popovers

Homemade Popovers

I remember the first time I ever ate a popover. The thrill of that steaming, glorious roll, super puffy and golden, with a crispy crust and custardy interior, still impresses me to this day.

Funny enough, popovers are super easy to make. All you need is a blender and a very hot oven and you'll be surprised that you can make these little miracles at home. The magic comes from the eggs in the batter, and if you serve these to guests, be ready for ooohs and ahhs galore.

Boozy Epicure's Homemade Popovers
You can use a popover pan, but muffin tins work just as well. If you use a muffin tin, only fill every other cup, these babies need heat and room to grow. Using every cup will not yield the super puffy golden pastries you desire. And you can use all AP flour, I like the softness that half cake flour brings to the party.

1/2 cup AP flour
1/2 cup cake flour
1 cup whole milk, at room temperature
1/2 tsp salt
3 large eggs, at room temperature
2 tbslp unsalted butter, melted
Non-stick spray for the muffin tin or popover cups.

Move your rack to the lowest position and preheat your oven to 425 F.

Prepare your tins or cups by spraying with non-stick spray. You can use butter, which tastes lovely, but I find the spray is easier.

Put all the ingredients in a blender and blend until smooth. I like to blend everything without the melted butter first, then add the butter while the blender is going.

Bake at 425 for 25 minutes, until the popovers are puffed and golden. Turn down the oven to 350 F and bake for another 15 to 20 minutes. This helps dry out the interior, although they'll always be a little doughy in the center. Pull the popovers out of the oven and serve immediately.

What a beautiful sight when you open the oven.