Pop overs are a fancy dinner roll make from a thin batter. They pop out of the pan when they cook.
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat oven to 425
Whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin.
Generously grease popover pans or 12 Pyrex custard cups with softened butter. place the pans in oven for exactly 2 minutes to preheat.
Fill the pop over pans half full and bake for 25 minutes. Do not peak. They should be a little darker than Golden brown.
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat oven to 425
Whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin.
Generously grease popover pans or 12 Pyrex custard cups with softened butter. place the pans in oven for exactly 2 minutes to preheat.
Fill the pop over pans half full and bake for 25 minutes. Do not peak. They should be a little darker than Golden brown.
