I love popovers and a friend of mine gave me this recipe, so I am not sure where she got it from, but it's a good one. Popovers can be a little tricky and I would recommend buying a 12 cup capacity popover pan because they seem not to rise as well in a muffin tin. These get really big, so move your oven racks around. They are also best right out of the oven, which can be difficult when you have the turkey in the oven issue. I serve these warm with strawberry butter (beat strawberry preserves with butter). The key is to have your eggs at room temperature and to allow the batter to rest 1 hour before baking. The batter does not work well if you let it sit too long or make it ahead of time. I feel like Martha making all these demands about how to make something, but they are good (sometimes we eat these for breakfast):
Preheat oven to 450
3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs at room temperature
Place the milk in a bowl and microwave on high for 2 minutes, or until warm. Sift the flour, salt, and baking powder together in a mixing bowl. Beat the eggs (in a separate bowl), if using an electric mixer-use the whisk attachment, and beat on medium speed for 3 minutes until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for 2 minutes. Let the batter rest for 1 hour at room temperature.
Spray a popover tin with nonstick spray and fill the cups almost to the top with the batter and place the tin on a cookie sheet and bake for 15 minutes. Turn the oven temperature to 375 and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.
What is a Popover?
Today I am thankful for; warm popovers