Recipe

1. A popover pan is nice to have, but a muffin tin will do.
2. Heat the oven to 450°F with a rack in the lowest position. (Make sure there isn’t another rack directly above, as popovers rise quite a bit.) Even after you hear the ding that tells you the oven is preheated, let it heat for another 10 minutes. Oven temp is key here!
3. Grease each muffin cup in a 12-cup muffin tin and the top surface of the tin using unmelted butter. Add 1 tsp melted butter to each cup. Place the tin in the preheating oven. You will be pouring the batter into the hot cups.
4. Sift the flour into a small bowl. Stir in the salt. Heat the milk and the 3 tbsp butter together in a small saucepan over the lowest heat possible. When the butter is melted, pour the milk mixture into a medium bowl, add the eggs, and beat until a little foamy. Whisk in the flour until the batter is mostly smooth— a few small lumps here and there won’t hurt.
5. Carefully remove the hot tin from the oven and pour about 3 tbsp of batter into each muffin cup—they should be about half full. Bake until the popovers are “popped” and deep golden brown, 20 to 25 minutes. Let stand in the tin for 5 minutes before serving.

tip—After popping the popovers into the oven, don’t open the oven door for any reason until at least 20 minutes into the baking. Keep the oven light on
to gauge doneness.

safety tip—Do not remove the hot popovers with bare hands.