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Without Thinking Twice Perfect Popovers

Serves: 6

   6 teaspoons unsalted butter
   2 eggs, lightly beaten, at room temperature
   1 cup milk, at room temperature
   1 cup all-purpose flour
   1/2 teaspoon salt

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1. Preheat the oven to 400°F for 20 minutes. Lightly coat the bottom and
sides of six popover-tin cups (or six 1/2-cup custard cups) with 1 teaspoon
butter each. Place the popover pan on a baking sheet.
2. In a small bowl, lightly whisk the eggs until they change color. Whisk in
the milk.
3. In a medium bowl, whisk together the flour and salt until well blended.
Gently whisk the egg mixture into the flour mixture until only small lumps
are left, and set aside.
4. Place the prepared popover tin and baking sheet in the oven for 4 minutes.
At 3 minutes, pour the batter into a lipped pitcher or bowl and lightly
whisk. Using an oven mitt, remove the hot popover tin from the oven and
immediately divide the batter among the prepared cups. Bake for 23 minutes
without opening the oven door. The popovers will be puffy, with crisp
brown crusts and hollow, moist interiors. Serve immediately. (For next
time, be sure to note the oven time that works for you.)

VARIATIONS
Children will love Hot Chocolate Popovers for
breakfast with fresh fruit and a drizzle of maple syrup, or you could serve
them as a dessert with a scoop of ice cream and some rich fudge sauce.
Follow the main recipe, decreasing the flour to 3/4 teaspoon plus 2 tablespoons
and adding 1/4 cup unsweetened Dutch process cocoa powder to the dry
ingredients. Proceed as directed.

For a snappy accompaniment to a Christmas Eve prime rib roast, try
Gruyère Horseradish Popovers. Follow the
main recipe. Before whisking the flour mixture into the egg mixture, stir in
2 tablespoons prepared horseradish. When the batter is smooth, stir in 1/2
cup finely grated Gruyère cheese, and proceed as directed.

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