Classic Popover

Based on Yorkshire pudding, it is just a small puffy hollow muffin.

INGREDIENTS Recipe One

• 1.5 C AP flour
• 1.5 tsp salt
• 1 c ice cold milk
• 3 large eggs
• 6 TBL butter – melted

INGREDIENTS Recipe Two (slightly healthier)

• 5 oz AP flour (about 1 1/4 C)
• 1.5 tsp salt
• 1 C room temperature whole milk
• 3 large eggs
• 2 TBL butter – melted

STEP BY STEP

• 1. Preheat oven and HEAVY deep muffin pan to 450º
  2. Melt 6 TBL butter in a small skillet on the stove
  3. Sift together flour and salt
  4. Whisk together eggs and milk
  5. Generously butter side of cups with melted butter
  6. Whisk remaining butter into the milk, then fold into the flour, being careful NOT to overmix
  7. Fill HOT muffin tins half to 2/3 full
  8. Place in 450º oven for 10 minutes, then (without opening door) turn heat down to 350º
  9. In 10 more minutes (total 20 so far) open oven and rotate pan
  10. Bake another 10 minutes
  11. Remove and let rest 3-5 minutes before turning out onto bread cooling rack
  12. Poke the top with a knife to allow excess moisture to escape
  13. Serve with butter and preserves, or fill with a custard