I first learned to make popovers from the book Baking with Julia, probably back in the early 1990s. I used to make them constantly, and then I moved on to other breakfast treats. I came back to popovers in the last few years and tried countless other recipes, always returning to the original. This is my adaptation of the recipe in that book, made with love and a few slight tweaks (I use kosher salt, and more butter). I also make these in a standard 12-cup muffin pan, which I think is easier and yields just as good results.
You can serve these with jam or honey for a sweet breakfast treat, or serve them with butter alongside a salad or grilled or roasted meats. Turn them into cheesy-herbed popovers by adding 1/2 cup grated cheese, such as gruyere or cheddar, and 1 teaspoons minced fresh herbs, such as thyme or oregano. Proceed as directed with the recipe.
Makes 12 popovers
- 1 cup unbleached all-purpose flour
- 1 cup whole milk
- 1 teaspoon kosher salt
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- Your favorite jam, for serving