recipe

Pop right over to your kitchen and bake up a batch of these tall breakfast treats.

safety
  • Uses the oven
  • Uses a microwave
difficulty
  • Advanced
time
  • 2 hours and 10 minutes, plus 10 minutes cooling time
yield
  • Makes 10 popovers

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Prepare Ingredients

2 cups (11 ounces)
bread flour
1 teaspoon
salt
1 teaspoon
sugar
3
large eggs
2 cups (16 ounces)
low-fat milk
3 tablespoons
unsalted butter, cut into 3 pieces
Vegetable oil spray

Gather Baking Equipment

3
bowls (1 large, 1 medium, 1 medium microwave-­safe)
Whisk
Oven mitts
Large liquid measuring cup
Plastic wrap
12-­cup muffin tin
Toothpick
Cooling rack
1
 
2 cups (11 ounes)
bread flour
1 teaspoon
salt
1 teaspoon
sugar
3
large eggs

In medium bowl, whisk together flour, salt, and sugar. In large bowl, whisk eggs until foamy and light-­colored, about 1 minute. Set aside both bowls.

 
2
 
2 cups (16 ounces)
low-fat milk
3 tablespoons
unsalted butter, cut into 3 pieces

In medium microwave-­safe bowl, combine milk and butter. Heat in microwave at 50 percent power for 1 minute and 30 seconds. Stop microwave and use clean whisk to stir mixture. Heat in microwave at 50 percent power until butter is melted, about 1 minute and 30 seconds. Use oven mitts to remove bowl from microwave.

 
3
 

Pour milk mixture into bowl with eggs and whisk until well combined.

 
4
 

Add flour mixture and whisk until smooth and no lumps of flour remain. Transfer batter to large liquid measuring cup. Cover measuring cup with plastic wrap and let sit at room temperature for 1 hour.

 
5
 
Vegetable oil spray

While batter sits, adjust oven rack to lower-­middle position and heat oven to 450 degrees. Spray 12-­cup muffin tin, including top, with vegetable oil spray.

 
6
 

After batter has sat for 1 hour, whisk batter to recombine, then pour into outer 10 muffin tin cups, leaving 2 middle cups empty (batter will not quite reach tops of cups).

 
7
 

Place muffin tin in oven. Bake popovers for 12 minutes. Without opening oven door, reduce oven temperature to 300 degrees and continue to bake for 20 minutes.

 
8
 

Open oven door, use oven mitts to pull out oven rack, and use toothpick to poke small hole in top of each popover (ask an adult for help). Return popovers to oven and bake until deep golden brown, 8 to 10 minutes.

These small holes allow the steam that helped pop up the popovers to escape (and keep them from collapsing and shriveling up when they come out of the oven).

 
9
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack. Use toothpick to poke each popover again and let cool in muffin tin for 5 minutes. Using your fingertips, gently wiggle popovers to loosen from muffin tin and transfer directly to cooling rack. Serve warm.

 
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