Makes: 12 large popovers
  • 3 large eggs
  • 1½ cups (360 ml) whole milk or buttermilk (for homemade, see page 34)
  • 1½ cups (180 g) all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoons (½ stick/56 g) unsalted butter, melted and slightly cooled
  • Safflower oil or melted butter, for greasing the pan
  • Optional: ¼ cup fresh herbs; 4 ounces (115 g) chèvre
  1. Preheat the oven to 425°F. Combine the eggs, milk, flour, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
  2. Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes.
  3. Serve immediately.
Recipe by Bakepedia at https://www.bakepedia.com/popovers/