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3 eggs 1 1/2 whole milk 1 1/2 all purpose flour 1 1/4 tsb kosher salt Fill 3/4 each cup 425 for 20 min and 350 for 20 min
Ingredients
2 large eggs at room temperature
1 cup whole milk
1 cup sifted all purpose flour
1/4 teaspoon salt
Speck of baking soda
Instructions
Preheat oven to 425°.
Sift and measure flour, salt and soda. Set aside.
Beat the eggs at high speed until lemon colored (2-3 minutes).
On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.
Add slowly (with mixer going on slow speed) the dry ingredients.
When mixed, stop beating.
Scrape sides of the bowl with a spatula.
Beat at medium speed and slowly add the remaining milk.
Beat 2 minutes.
Place well-greased muffin tin or popover pan into oven to warm up for five minutes.
Turn mixer to high speed and beat 5-7 minutes.
Batter should be smooth and about the thickness of heavy cream.
Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.
Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.
Without opening the oven, reduce the temperature to 350° and bake 15 - 20 minutes longer.
Popovers are best served at once, but may be kept in the warm oven for up to five minutes.
Serve immediately with butter and strawberry jam.
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