Easy Popovers

These popovers, from Real Simple, are almost cheater popovers. They really only require 5 minutes of active time, then they’re in the oven for 30 minutes and that’s it. That being said, they didn’t have the light, hole-ridden structure I was expecting. They were remarkably bouncy and spongy, nothing like “real” popovers. Then again, the Engineer said that if he owned a restaurant, he would serve those instead of bread rolls, so clearly they made an impression! I really liked them as well, and considering how fast and easy they were, I’ll make them again gladly. I served them with a mango black bean salad, but they were great the next morning with a little jam for breakfast.

3 Tbsp unsalted butter or margarine, melted, plus more for the pan
1 ½ cups all-purpose flour (I made sure to use white flour), spooned and leveled
1 ½ cups whole milk
4 large eggs
½ tsp kosher salt

Heat oven to 400 °F. Brush the cups of a 12-cup nonstick muffin tin with butter.

In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).

Divide the batter among the prepared muffin cups and bake until puffed and a deep golden brown, 30 to 35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately.