I went in for another round of popovers. I’m a sucker for them since my mother, who didn’t really like to cook, made them with such ease.
I really liked this recipe because it’ cooks at the same temperature throughout. For some reason cooking on high heat then turning the oven down without ever looking sounds like risky business.
Next time, I may would this recipe with a little cheese in it.
Don’t give in to temptation and open the oven door. A big surprise in store if you don’t peek.
Also, I use the low end of the cooking time because of the dark popover pan. About 30 minutes was perfect.
2 cups all-purpose flour
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 teaspoon nutmeg, freshly grated
3 large eggs
2 ½ cup milk
3 tablespoons + unsalted melted butter
Whisk 2 cups all-purpose flour, 2 tablespoons finely chopped flat-leaf parsley, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg in a medium bowl.
Whisk 3 large eggs and 2 1/2 cups whole milk in a large bowl until well blended.
Gently whisk in flour mixture, followed by 3 tablespoons melted unsalted butter (do not over mix).
Preheat oven to 425°.
Melt 2 tablespoons unsalted butter; grease 12 standard muffin cups with 1/2 teaspoons melted butter each.
Pour batter into prepared muffin tins, filling cups three-quarters full and dividing equally.
Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes.
Using a thin knife or an offset spatula, remove popovers from pan. Serve immediately.
Note: Brush the popover pan with melted butter. Those nonstick sprays are great but the popovers are more likely to collapse if you use them. Either the sides don't get firm or they stick to the pan.