[Yield 12 popovers]
6 large eggs, at room temperature
3 1/2 cups milk
4 cups all purpose flour
1 1/2 tsp salt
1 tsp baking powder
Special equipment needed:
1 Teflon-lined popover pan, 12 cup capacity
Table model electric mixer
Preheat oven to 450°F. Microwave the milk on high for 2 minutes, or until warm to the touch.
Sift the flour, salt and baking powder together in a large mixing bowl.
Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Stir in the warm milk at low speed. Gradually add the flour mixture to the beaten eggs at low speed.
Beat for 2 minutes on medium speed. Let the batter rest for 1 hour at room temperature.
Spray the popover tin heavily with non-stick spray. Fill cups almost to the top with batter.
Place popover tin on a cookie sheet. Bake 15 minutes at 450°F. Reduce heat to 375°F and bake for 30 to 35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside. Serve hot with strawberry butter.
INGREDIENTS [strawberry butter]
1 lb unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the butter until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe into one-ounce ramekins or bread and butter plates.