Popovers

    Softened butter for greasing the
    pan
3 tablespoons unsalted butter
1 cup whole milk
3 large eggs, room temperature
1 cup unbleached, all-purpose flour,
   sifted
½ teaspoon kosher salt

Nutritional information per popover:
Calories 183 (46% from fat) • carb. 17g • pro. 7g fat 9g • sat. fat 5g • chol. 128mg • sod. 146mg calc. 60mg • fiber 1g

1. Preheat oven to 450°F with the rack in
the lower third position. Heavily butter
a popover pan with softened butter.
Reserve.
2. Put the 3 tablespoons of butter and milk
in a small saucepan set over medium-low
heat. Warm until butter has melted;
remove and cool to room temperature.
3. Put the eggs into a large mixing bowl.
Add the cooled butter/milk mixture.
Using the beaters, begin to mix on
Speed 1, gradually increasing to Speed
3, until well combined. Add the flour
and salt and mix, gradually increasing to
Speed 5. Mix for about a minute longer,
or until the batter is completely smooth,
with no visible lumps.
4. Evenly divide the batter among the 6
cups of the buttered popover pan (it will
fill each to about one-half to two-thirds
full). Put pan directly on the oven rack
and bake for 35 minutes, or until very
deeply browned and puffed. Do not open
oven door while popovers are baking or
they may deflate.
5. Remove from oven and carefully unmold
from pan. Serve immediately.
NOTE: Popovers are easily adaptable. You
can make them cheesy (stir ¼ cup finely
shredded cheese into the batter), herby
(1½ teaspoons of herbes de Provence or
2 tablespoons of fresh chives), or sweet
(once out of oven, brush with melted butter and sprinkle with cinnamon sugar)