Light, airy and crispy on the outside, these popovers are absolutely perfect for a light breakfast slathered in butter and jam. You can also 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!!
Bake Time: 30-35 minutes
Serving Size: 6 large popovers
4 Eggs, warmed up in a bowl of warm water for 10 minutes
1 1/2 cups milk- skim or low fat preferred
1/2 tsp. salt
1 tsp. sugar
1 1/2 cups flour
3 Tbsp. 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 too 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 thoroughly. Small lumps are ok. Add in butter and stir to combine. Divide the batter among the wells of your USA Pan Popover pan. Bake for about 20 minutes. Then, without opening the oven door, reduce the oven temperature 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 USA Pan Baking Sheet on top to shield the tops. Once done, remove from oven and slit the tops or bottoms with a sharp knife to release the steam. Serve immediately!! Enjoy!