[Yield 12 popovers]

INGREDIENTS

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

METHOD

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

METHOD

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.