Perfect Popovers!

I have been making Popovers for over 20 years. They are always a must at all of our holiday dinners! Growing up and then raising my daughters in Los Angeles we all loved the Popovers at the restaurant at Neiman Marcus in Beverly Hills.  Until today, I had always used a reliable Popover recipe from a friend.  Thank you Pinterest for many things but today I am thankful for providing an image of those  Neiman Marcus golden Popovers AND the recipe. Below is my finished product.  All I can say is they are "To Die For" and easily popped right out of the pan... My daughter was so happy to wake up to these with butter and jam.

Popovers

Recipe from Neiman Marcus Cookbook

Makes 12

3 1/2 C. milk
4 C. all-purpose flour
1 1/2 t. salt
1 t. baking powder
6 large eggs, at room temperature

Pre-heat the oven to 450°F

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 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 about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve hot with strawberry butter.

Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.