Adam laughed at my laments over the pictures of the popovers in the article - he compared it to most women reading fashion magazines and having serious body image issues. Not I - it's perfect-popover-envy for me. Still convinced that they wouldn't turn out, I halved the recipe and whipped up the batter in a matter of minutes.
And they are amazing. I poked a little hole in each one after removing them from the pan (which I also tried in my previous attempts), and they didn't deflate at all. I think that the success is primarily due to the longer baking time - I don't really know, but that's my best guess.
Here's the full recipe (I halved it), which was published in the January issue of Martha Stewart Living.
Makes 1 dozen
- 2 1/2 cups whole milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 6 large eggs, lightly whisked
- Unsalted butter, softened, for pans
- Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
- Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.