Ingredients

• 1 cup all-purpose flour
• 1 cup whole or 2 percent milk, at room temperature
• 1/2 tablespoon salt
• 3 large eggs, at room temperature
• 2 tablespoons unsalted butter, melted
• Melted butter for greasing the popover cups

Instructions

1. Position a rack on the lowest rung of the oven and pre-heat the oven to 425 F. Butter or spray nine 3/4 glass custard cups or 10 1/2-cup muffin cups. If you're using custard cups, place them on a jelly roll pan, leaving space between each cup. If you're using muffin pans, you'll need to use two 12-hole muffin tins; to give the popovers ample air circulation, you won't be filling all the holes.

2. Pour all the ingredients into the container of a blender and whirl until smooth (You can also use a food processor or rotary or hand-held beater.) If the batter is lumpy, strain it until lumps are gone.

3. For the custards cups, pour 1/3 cup of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use 1/4 cup of batter for each cup, filling alternate cups in each tin so that every popover has a puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the temperature down to 350 F and bake for another 15 - 20 minutes to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. Slice the popover in half and add a small scoop of ice cream and top with honey.

4. Serve immediately.

Other Baked Goods

Cape Brandy Tart
Cigarette Cookies
Flourless Almond Torte
Lemon Shortcake
Madeleines
Marble Cake
Oatmeal Raisin Ginger Cookies
Orange Tuiles
Pistachio Cheesecake
S'mores
Shortbread Cookies
Shortcrust Pastry