Perfect Popovers
A recipe for Perfect Popovers from The National Parks Cookbook! These easy popovers come together with simply eggs, milk, oil, and flour.
Servings 6 Popovers
Ingredients
- 3 eggs at room temperature
- 1 1/4 cups (300 milliliters) warm milk
- 1 tablespoon (15 milliliters) olive oil
- 3/4 teaspoon kosher salt
- 1 cup (120 grams) all purpose flour or bread flour if at high altitude
- Nonstick cooking spray
Instructions
- In a medium-size bowl, whisk the eggs, milk, oil, and salt until thoroughly combined.
- Add the flour all at once and whisk until frothy but not overly smooth. The batter should be runny with a few small lumps of flour remaining.
- Let the batter rest for 30 minutes to 1 hour at room temperature.
- Meanwhile, preheat the oven (a conventional oven, not a convection oven) to 400°F (200°C or gas mark 6). Position a rack in the lower-third of the oven to keep the popovers from overbrowning. (Tip: You can also position another rack at the very top of the oven and place a large sheet pan on it to shield the popovers from direct heat.)
- Lightly coat a popover pan with cooking spray.
- Whisk the batter for a few seconds to get it frothy again, then fill each cup about two-thirds full of batter.
- Bake for 33 minutes until the popovers are deep golden brown—do not open the oven door during this time.
- Turn the popovers out of the pan onto a cooling rack. Serve immediately with jam or butter.