4 large eggs
2 cups milk, whole or 2%
2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1/8 teaspoon baking soda
softened butter to coat the wells of the pans
Make the popovers:
Place the rack in the center of the oven and preheat the oven to 425 degrees F. Thoroughly butter the wells of the pans and set aside.
Add all of the ingredients into the blender container and blend until completely combined, about 20-25 seconds. Scrape down the sides once if necessary. Pour the batter through a strainer into a large (4 cup) measuring cup to get any lumps out of the batter. Let sit at room temperature for one hour.
When ready, fill the wells ¾ full. Place on a sheet pan and bake for 15 minutes. Without looking! Turn down the oven heat to 350 degrees F and bake for 15-20 minutes more until a burnished brown. Immediately after removing from the oven, poke the sides of each popover with a knife a few times to release some of the steam. If you have any leftover, wrap in foil and store in the fridge. Pop the popover in the foil back in a hot oven for 15-20 minutes to reheat..
Serve with the strawberry butter.
Makes 6 large popovers.
To make the strawberry butter: Stir together 1 stick of softened unsalted butter with 3/8 cup ( 6 Tab.) strawberry preserves (or any other flavor you like) and a pinch of salt until well combined. Store in a container in the fridge.
Make sure to let the batter rest.
Grease the pans well with the butter.
Don’t peek at them! Let them bake almost the full baking time and then look.
4. Remember to
pierce each popover on the side 2 or 3 times to let some of the internal steam out and so that they hold their shape.