Popovers

Similar to Yorkshire Pudding, this steam-puffed pastry is best served fresh from the oven & paired with jam or butter.

Vitamix

Ingredients

Place cracked eggs, milk, and salt (if using) into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to its highest speed. Blend for 15 seconds, then reduce speed to Variable 3 and remove the lid plug. While blending, carefully add the flour through the lid plug opening and blend for 10 seconds, or just until smooth. Immediately follow with the melted butter and blend for another 10 seconds. Stop the machine and return the lid plug to the lid. Allow the batter to rest for at least 30 minutes.
Preheat oven to 450°F (232°C) and place a rack in the bottom third position. Place a 6-slot popover pan (or 12-cup muffin pan) on a baking sheet. Place this on the prepared oven rack to preheat with the oven. Once hot, remove the pan from the oven and liberally grease with non-stick cooking spray or butter. Working quickly, pour the rested batter evenly into each slot. Return to the oven and bake for 16 minutes without opening the oven door.
Reduce the oven temperature to 350°F (175°C), keeping the oven door shut, and bake for another 16 minutes, or until the popovers are tall and have turned a deep golden-brown color. (If your oven has a glass door and a light, use it to judge the doneness of the popovers without opening it.)
Remove the pan from the oven and immediately pierce the tops or sides of each popover with the tip of a pairing knife to release steam from inside. Carefully remove them from the pan and serve immediately!

Place cracked eggs, milk, and salt (if using) into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to its highest speed. Blend for 15 seconds, then reduce speed to Variable 3 and remove the lid plug. While blending, carefully add the flour through the lid plug opening and blend for 10 seconds, or just until smooth. Immediately follow with the melted butter and blend for another 10 seconds. Stop the machine and return the lid plug to the lid. Allow the batter to rest for at least 30 minutes.
Preheat oven to 450°F (232°C) and place a rack in the bottom third position. Place a 6-slot popover pan (or 12-cup muffin pan) on a baking sheet. Place this on the prepared oven rack to preheat with the oven. Once hot, remove the pan from the oven and liberally grease with non-stick cooking spray or butter. Working quickly, pour the rested batter evenly into each slot. Return to the oven and bake for 16 minutes without opening the oven door.
Reduce the oven temperature to 350°F (175°C), keeping the oven door shut, and bake for another 16 minutes, or until the popovers are tall and have turned a deep golden-brown color. (If your oven has a glass door and a light, use it to judge the doneness of the popovers without opening it.)
Remove the pan from the oven and immediately pierce the tops or sides of each popover with the tip of a pairing knife to release steam from inside. Carefully remove them from the pan and serve immediately!

Place cracked eggs, milk, and salt (if using) into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to its highest speed. Blend for 15 seconds, then reduce speed to Variable 3 and remove the lid plug. While blending, carefully add the flour through the lid plug opening and blend for 10 seconds, or just until smooth. Immediately follow with the melted butter and blend for another 10 seconds. Stop the machine and return the lid plug to the lid. Allow the batter to rest for at least 30 minutes.
Preheat oven to 450°F (232°C) and place a rack in the bottom third position. Place a 6-slot popover pan (or 12-cup muffin pan) on a baking sheet. Place this on the prepared oven rack to preheat with the oven. Once hot, remove the pan from the oven and liberally grease with non-stick cooking spray or butter. Working quickly, pour the rested batter evenly into each slot. Return to the oven and bake for 16 minutes without opening the oven door.
Reduce the oven temperature to 350°F (175°C), keeping the oven door shut, and bake for another 16 minutes, or until the popovers are tall and have turned a deep golden-brown color. (If your oven has a glass door and a light, use it to judge the doneness of the popovers without opening it.)
Remove the pan from the oven and immediately pierce the tops or sides of each popover with the tip of a pairing knife to release steam from inside. Carefully remove them from the pan and serve immediately!

Refine Your Recipe

Popovers rise or "pop" dramatically due to steam created by a hot oven and thin batter. A sudden temperature drop from opening the oven door will hinder that rise or cause them to collapse. It is important to use room temperature ingredients, preheat the pan, and work quickly in order to get the best results with this recipe. Releasing the steam right out of the oven ensures the popovers do not get soggy or collapse as they cool. Popovers can be stored in an airtight container for 1–2 days. Reheating at 350°F will restore texture.

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