Straight out of the oven, popovers are absolutely irresistible. They’re warm, doughy, light and fluffy and go perfectly with any meal of the day from breakfast to dessert.
This recipe is super basic but totally customizable. You can add dried herbs or cheese to the batter to switch up the flavor.
Serve them hot with flavored butter. They pair perfectly with eggs for breakfast or brushed with butter and sprinkled with cinnamon and sugar for dessert.
The best part about these little guys is that you can make the batter up to a day ahead. Whip it up, cover it and throw it in the fridge for up to 24 hours. Stir, then spoon into prepared mini-muffin pan for puffy bite-sized treats.
Prep Time: 10 minutes
Start to Finish: 35 minutes
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
Heat oven to 425°F. Generously grease 24-cup mini muffin pan with butter or shortening. Heat pan in oven 5 minutes.
Meanwhile, in medium bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). Fill cups about half full.
Bake 18 to 20 minutes or until puffed and deep golden brown. Serve immediately with butter or Rhubarb Butter.
Makes: 24 Mini Popovers