2 tablespoons melted butter, to grease popover tins

2 tablespoons unsalted butter, melted

2 cups whole milk

1 3/4 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon kosher salt

4 eggs, lightly whisked with a fork to break the yolk

Method:

1.   Preheat oven to 425ºF.

2.   Place 2 large 6-cup popover pans in the oven for 10 minutes to heat through.

3.   Meanwhile, in a medium bowl, add butter, milk, flour, sugar, and salt. Using a whisk, combine until incorporated and smooth.

4.   Add 1 egg, whisk until combined, then add the second egg. Continue this process whisking between each new addition.

5.   Remove preheated popover tins from oven and reduce temperature to 400ºF.

6.   Using a pastry brush dipped in melted butter, grease 9 of the 12 cups to coat. Leave the remaining 3 cups empty.

7.   Add batter to prepared popover cups and fill 3/4 full. Place in preheated 400ºF oven and without opening the oven, allow to bake until each have popped over the tin and are golden brown in color, approximately 40 minutes.

8.   Remove from oven and serve immediately as popovers will shrink the longer they sit at room temperature.

Kitchen Note: Consider adding freshly chopped herbs, like thyme or rosemary, for a little something extra. Popovers are best served straight from the oven with butter and jam.