Fool-proof method for making the perfect popover. Mix batter in you blender to create an eggy breakfast treat.
Generously grease a 6-cup popover pan with a tablespoon of butter and set aside.
There are hundreds of recipes for popovers, and as nearly as many different thoughts on the science of the roll. I have found that too many are simply over-complicating the process.
The eggs and milk should be at or near room temperature, the oven must be hot, and once they are in keep the door closed.
The baking times listed here are for use with a popover pan, which allows for better air circulation. Muffin tins can also be used however you may need to adjust your oven times.
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