Best Popovers (Never Fail Recipe!)

Ingredients

• 3 large eggs
• 1 3/4 cups milk (or sub 3/4 cups half & half and 1 cup water)
• 1 1/4 cup AP flour spooned and leveled (or sub gf flour blend)
• 1 teaspoon salt
• 4 tablespoons melted butter, divided.
• Optional addition: 2 tablespoons fresh thyme, 1/3 cup grated parmesan (or sub pecorino, cheddar, gruyere)

Instructions

1. 1

   Preheat oven to 450°F: (or 425°F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).

2. 2

   Make Batter: Place eggs, milk, flour, salt, and 2 tablespoons melted butter in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme if using. Place the batter in a warm spot (like on the stove) so it comes to room temperature. (You could also place the blender in a bowl of warm water) while the oven gets hot, or store the batter in the fridge until ready to use, then let it come to room temperature.)

3. 3

   Assemble.: Pull out the hot popover pan, and place 1 teaspoon of remaining butter into each tin, brushing it up the sides to coat well. Moving quickly, stir the batter once more, then pour batter into each tin, filling each cup 2/3rds of the way up. Sprinkle with cheese if using.

4. 4

   Bake for 20-25 minutes or until fully puffed and golden. Turn the heat down to 325°F (or 300°F with convection) and continue baking for 10-12 minutes. Cut a small 1/2-inch slit into the top (poke a paring knife straight in) to allow steam to escape.

5. 5

   Serve: You can let them cool in the pan or serve them immediately.