Popovers
I worked as a server at Dayton’s Boundary Waters Restaurant during high school. Servers wore white pants, white aprons and a white dress shirt, and I was always covered in contrasting food stains. People came for shopping but stayed for the restaurant’s fresh-baked popovers. This recipe is adapted from the one the internet thinks we used during that time.
Ingredients
Honey Butter
- ½ cup 1 stick unsalted butter, at room temperature
- ¼ cup honey
- ½ teaspoon kosher salt
Popovers
- 5 large eggs
- 1 ⅔ cups whole milk
- 5 tablespoons unsalted butter melted and cooled
- 1 ⅔ cups all-purpose flour
- ½ teaspoon kosher salt
Instructions
Honey Butter
- Mix ingredients in a bowl until smooth. Set aside.
Popovers
- Heat oven to 400°F. Lightly coat popover pans or deep muffin tins with nonstick cooking spray and heat the pans in the oven for at least 15 minutes.
- In a large bowl, use an electric mixer on medium speed to beat the eggs until frothy. Add the milk and melted butter and mix well. Add the flour and salt and mix until just combined. Carefully divide the batter among the preheated pans, filling each cup just under half full. Bake for 30–40 minutes, until puffy and well browned (do not open the oven during this span if you can help it). Finished popovers should pull away from the pan easily and feel light to the touch. Remove from the oven and serve warm with honey butter.
