Popovers

According to Wikipedia, a popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups.

I confess that I've never made a popover before. But now that I've discovered how freaking easy they whip together, well, we'll be eating popovers, morning, noon, and night from now on. They have a moist, airy center and crisp, golden brown domes. They're the classic accompaniment to roasted meats and are also wonderful served with jam for breakfast.

Ingredients:
4 tablespoons (1/2 stick) unsalted butter, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 teaspoon salt

Directions:
1. Preheat oven to 450 degrees. Spray the cups of a 6-cup popover pan with nonstick cooking spray.

2. Pour 1/2 teaspoon of the melted butter into each cup. In a bowl, whisk together the eggs and milk, then whisk in the remaining 2 tablespoons butter. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes.

3. Reduce the heat to 325 degrees and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack. Let the pan cool, then spray the cups with nonstick cooking spray, pour 1/2 teaspoon of the melted butter into each one and bake the remaining batter. Serve immediately. Makes 12 popovers.