When it comes to classic American breads, no one denies that aristocratic British Yorkshire pudding begat the humble popover; the difference is that popovers are better, more of a buttery balloon than a fat-soaked egg pudding. Popovers first appeared in American literature as far back as the 1850s, and to this day I’ve yet to meet anyone who didn’t love them.
In a blender, combine the eggs, milk, and melted butter. Blend on high until smooth, about 10 minutes. In a large bowl, sift together the bread flour, salt, and baking powder. Add the dry mixture to the wet and blend, scraping down the sides as necessary, until just combined, 10 to 15 seconds. Place the top on the blender and let the batter sit, at room temperature, for 1 hour.
Preheat the oven to 450°F. Place an oven rack in the middle position and place an empty popover pan on the rack. Once the pan is hot, remove it and coat evenly with nonstick spray. Working quickly, fill the molds almost to the top with batter. Immediately place back in the oven and bake for 15 minutes, then reduce the heat to 375°F and bake for an additional 20 to 25 minutes, or until the popovers are a deep golden brown color. It is very important to not open the door as the popovers bake, as it could cause them to collapse. Once they are golden brown, remove from the baking pan and let cool on a wire rack. With a skewer, carefully pierce the sides of the popovers to allow the steam to escape. This will keep the popovers crispier for longer.
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