Let me do a quick confession: I ate the entire thing, all 12 mini popovers, in the course of one day. Yes, it was a day of binge eating, and while I felt a bit guilty and gluttonous, but I was ready to do it again. These mini popovers are heavenly clouds that I would not ever turn away, even if I were to give up carbs. The recipe is from a small booklet that came with a Pampered Chef product.
- 1 1/4 cup flour
- 1/4 tsp salt
- 3 large eggs
- 1 1/4 cup milk
- 2 tbsp butter, cut into 12 even pieces
- 1 tbsp butter, melted
- Oil or spray popover pan. Preheat oven to 400 and set rack in the middle of oven. Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk, and melted butter until mixture is consistency of heavy cream, about 1 to 2 minutes. Batter should be used at room temperature.
- Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300 and continue baking 20 minutes.
- Serve immediately, popovers are best right from the oven.
Makes 12 mini popovers