Adapted from Good to the Grain by Kim Boyce
Makes about 20 popovers
*It helps to use a non-stick muffin pan. They get crustier outside if you pour the batter into every other muffin cup. But they’re great the regular way too.
2 1/4 Cups Milk
1 Cup Bluebird Grain Farms Hard Red Flour
2/3 Cup All-purpose flour
3/4 Teaspoon Kosher salt
6 ounces Salted Butter (1 stick plus 2 Tablespoons)
Preheat the muffin tin(s) in a 450-degree oven. Heat a small heavy saucepan over medium heat and add 4 ounces (1 stick) butter. Let the butter melt, swirling the pan occasionally until butter is melted. Continue cooking until the bottom of the pan is covered in dark brown flecks, and smells nutty. Remove from heat and use a rubber spatula to scrape the butter and all the brown bits into a dish to cool slightly.
Measure the eggs, milk, flours, and salt into a blender jar or bowl. Pour in the brown butter and blend or mix with a hand mixer until the batter is evenly combined about 20 seconds. Melt 2 Tablespoons of butter in the pan you used for the brown butter. Remove the muffin tins from the oven and brush the cups liberally with the melted butter. Fill the cups three-quarters full of batter. Bake for 15 minutes. Then rotate the tins and lower the oven temperature to 350 degrees. Bake for another 10 minutes. Remove tins from the oven and use a sharp knife to loosen popovers from the tin. Slather with jam and eat immediately! They’re best hot from the oven. But leftovers can be eaten cold or toasted a bit in a hot oven.