1.
Preheat the oven. As mentioned, it takes a hot oven to create
the necessary steam. Preheat the oven to 425 degrees.
2. Mix the batter. With a whisk or whisk attachment,
beat the eggs, milk, and salt together. Change to the paddle attachment
and mix in the flour until completely smooth. Continue mixing for
several minutes to develop the gluten. If the recipe calls for melted
butter, add that after the gluten is developed so that the fat will
not interfere with the gluten development.
3. Prepare the pan. Use a pastry brush to grease
the insides of the popover cups. If you are using a muffin pan, grease
every other cup. Place 1/2 to one teaspoon of butter in the bottom
of each cup.
4. Bake the popovers. Remove the pan from the oven
and fill the cups half full. Bake at high heat for twenty minutes;
the popovers should pop during this baking. Reduce the heat to 350
degrees and continue baking for 15 minutes for large popovers. During
this period, the popovers should dry and become rigid. (Different
ovens cool differently and may require different times.)
5. Release the steam. Turn off the oven, open the
oven door, and quickly make a one-inch slit in the side of each popover
to release the steam. Close the oven door and let them sit for ten
or fifteen minutes. During this period, the interior of the popovers
should become dry and sturdy.
6. Cooling the popovers. Lift the popovers from the
pan immediately after removing the pan from the oven by grasping the
tops with an oven mitt. Let them cool slightly before serving.
