A timeless popover recipe that’s airy, buttery and utterly delicious. With a crispy outer shell and a hollow inviting centre, they are perfect to serve for breakfast or as a delicious side to your dinner!
4 large eggs
1 ¼ (310 mL) cup all purpose flour
1 tbsp (15 mL) sugar
½ tsp (2.5 mL) cinnamon
Pinch of salt
1 ½ (355 mL) cups whole milk
12 tsp (59 mL) grapeseed or canola oil, for greasing the muffin tin (you don’t want to use cooking spray here)
¼ cup (60 mL) salted butter, at room temperature
3 tbsp (45 mL) honey
¼ tsp (1.25 mL) vanilla extract
Add eggs, all purpose flour, sugar, cinnamon, salt and whole milk to a blender. Blend on high for 1 minute. Refrigerate for at least 30 minutes, or up to overnight.
Meanwhile, make the honey butter by whipping together the butter, honey and vanilla extract with a hand blender on high for 1 minute, in a medium size bowl. If after one minute the honey starts to separate, whip it for another minute. Cover and set aside.
Preheat the oven to 425F. While the oven is preheating add 1 tsp of grapeseed oil to each section of a 12-hole muffin tray. Once the oven is preheated, put the muffin tray into the oven for 5 minutes, until the oil is almost smoking.
Remove the muffin tray from the oven and immediately fill each hole ¾ of the way with the blender batter. The batter should sizzle when it hits the hot oil. Put the muffin tray back in the oven right away.
Bake for 15-20 minutes (without opening the oven door, as they might deflate) until the popovers are golden brown and crisp.
Immediately remove the popovers from the muffin tray and serve with honey butter for spreading.
Notes: Popovers should be served hot. They will deflate as they cool. Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best results.