Popovers are insanely easy to make and are magically delightful; your kids might like to break them apart and use the halves as soup scoopers. Disclosure: Every now and then mine don't puff, and I'm never sure why.
Hands-On Time: 8 minutes
Ready In: 25 minutes
Yield: 12 popovers
2 eggs at room temperature
1 cup milk at room temperature
3/4 cup flour
1/4 teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter
- Heat oven to 450. Whisk together the eggs, milk, flour, and salt until they're mostly mixed (a few lumps are fine).
- Cut the butter into 12 slivers, pop one piece into each well of a 12-well nonstick muffin tin, and put the tin in the oven until the butter is melted and foamy, about 2 minutes.
- Fill each cup half full with batter (use all the batter), then bake until the popovers are puffed and brown, about 15 minutes. (Don't open the oven door to peek before then.) Serve immediately.