Ingredients
- 5 eggs
- 2 1/4 cups milk
- 1 cup Bluebird Hard Red Flour
- 2/3 cup all purpose flour
- 3/4 teaspoon kosher salt
- 6 ounces salted butter (1 stick plus 2 tablespoons)
Instructions
- Preheat the muffin tin(s) or popover pan 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 for 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.
- emove 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.