Perfect Popovers

Popovers are something I didn't make with my mom, but we made a derivative, Yorkshire Pudding, on Sundays when we made a roast for dinner.  My first encounter with popovers was in 8th grade home economics when we did our chapter on eggs--popovers and cheese souffle were the recipes.  I haven't done a cheese souffle in a few years, but popovers are a favorite "go to" for a quick bread alternative with dinner or as I did this morning, for breakfast.

Also, popovers became a favorite when our daughters attended Mount Holyoke College.  The next town over from South Hadley is Amherst, Massachusetts and there is a restaurant called Judie's that serves gigantic popovers with homemade apple butter and a wedge of iceberg lettuce with their house French dressing.  Believe me, it's a meal!

I've perfected the baking method (since the ingredients are standard!)  My trick is placing the popover pan in a cold oven, then turning the temperature on and not peeking for at least 35-40 minutes.  They're light and easy with only 4 ingredients.  In addition, just in case you have any leftovers, they freeze well too:-D

Perfect Popovers
1 cup whole milk
3 large eggs
4 T unsalted butter, melted
1 cup King Arthur all-purpose flour
1/4 tsp. salt

Brush a 6-cup popover pan with the melted butter.  Set aside.
In a 1 quart Pyrex bowl with a spout, add the eggs.  Use a balloon whisk to break up the eggs.  Slowly add the whole milk (I buy individual 8 oz. milk that can be stored on the shelf until opened).

Add the rest of the melted butter and then, the flour and whisk again until smooth.  Pour the batter into the prepared pan, filling the openings about two-thirds full.

Place the filled pan in the "cold" oven and close the door.  Turn oven to Bake (or Convection Bake) and set the temperature for 375F-degrees.  Do not open the door during the baking time.  At 35 minutes, turn on the oven light and check the popovers.  If they're a golden brown turn off the oven and allow to set in the oven an additional 5 minutes.  Remove from the oven and serve warm.

Pulled apart, the center is light and airy.  I served mine with some unsalted butter and homemade Pumpkin Butter.  It was yummy!

Memories of having a meal with my girls at Judie's came flooding back.  Kelly wrote an essay that was published on the lessons she learned at Mount Holyoke and was teaching her son.  She ended with the hope that her sister, Erin would allow her to go with her when she took Maddie there--I know she'll be there in spirit. Enjoy!