Popovers

Popovers
Makes about 10 medium popovers.

When we make popovers in class, we make MAGIC! At least it feels like magic when the popover batter suddenly transforms into something completely unexpected and delicious with exposure to heat. There are cool science lessons to be had here. And best of all, is to eat our creations and share them with family and friends. A basic muffin pans works great for popovers. If this becomes a regular bakedgood in your house, you can upgrade to the deeper popover pan.

Ingredients:
Cooking spray or butter, for greasing pan
1 cup whole milk 
2 tablespoons, unsalted butter, melted 
1 cup all-purpose flour
1/2 teaspoon fine salt
3 large eggs, at room temperature
Butter, jam, or honey, for serving (optional)

Steps:
1. Position a rack on the lowest rung of the oven and heat to 425°F. Butter or spray ten (1/2-cup) muffin cups (grease every other muffin cup so they have room to expand. You should either use two 12-hole muffin pans or one pan, cooked in batches). 
2. Heat the milk in the microwave or on the stovetop until just warmed, for about 1 minute in the microwave; set aside. In the microwave or on the stovetop, melt the butter about 30 seconds in the microwave. Pour all the ingredients into the container of a blender and blend on low speed, moving gradually to high speed, until smooth and combined. (This can also be done in a food processor or using a hand-held or stand mixer.) If the batter is lumpy, which it shouldn’t be if using a blender, strain it through a fine sieve. 
3. Fill every other muffin cup with 1/4 cup batter or about two-thirds full. You want to spread them apart so they have room to puff up). Bake, without opening the oven door, for 20 minutes, until the muffins are puffed, nicely browned, and crisp on the exterior. Without opening the door, turn the temperature down to 350°F and bake for another 10 minutes to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (Some people, like me, love this part, others pull it out.) Serve immediately with butter, jam, or honey. 
4. Popovers are best and puffiest right out of the oven. Once cooled, you can wrap them airtight and freeze them for up to a month. Just reheat them in a 350°F for 10 to 15 minutes. They’ll taste good, but never as good as just baked. Recipe adapted from “Baking with Julia”.