Light, airy and crispy on the outside, these popovers are absolutely perfect for a light breakfast slathered in butter and jam. Or, go the savory route and serve these with your favorite soup or stew! The only downside to these (if you consider it a downside) is they have to be eaten immediately. Don't worry, we don't think that will be a problem!!
Cook Time: 30-35 minutes
Serving Size: 6 large popovers
4 Eggs, warmed in a bowl of warm water for 10 minutes
1 1/2 cups milk- skim or low fat preferred
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 cups flour
3 Tablespoons melted butter
Preheat your oven to 450 and make sure the oven rack is near the bottom of the oven. This will prevent the popovers from being to close to the top of the oven. We prefer one up from the bottom. Whisk together the eggs and milk. Add in the salt, sugar, and flour and mix thouroughly. Small lumps are ok. Add in butter and stir to combine. Divide the batter among the wells of your USA Pan popover pan. Bake them at 450 for about 20 minutes. Then, without opening the oven door, reduce the oven temp to 350 and bake an additional 10-15 min. If you feel the popovers are browning too much on the top, you can place an oven rack at the top of your oven and place a cookie sheet on top to shield the tops. Once done, remove from oven and slit the tops with a sharp knife to release steam. Serve immediately!!