Perfect Popover Recipe

The recipe for these light, fluffy popovers served at Acadia National Park will impress your family.

Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
 

INGREDIENTS

• 3 eggs, at room temperature
• 1 ¼ cups (300 ml) warm milk
• 1 tablespoon (15 ml) olive oil
• ¾ teaspoon kosher salt
• 1 cup (120 g) all-purpose flour or bread flour (See note below.)
• Nonstick cooking spray

INSTRUCTIONS
In a medium-size bowl, whisk the eggs, milk, oil and salt until thoroughly combined. Add the flour all at once and whisk until frothy but not overly smooth. The batter should be runny with a few small lumps of flour remaining. Let the batter rest for 30 minutes to 1 hour at room temperature.

Meanwhile, preheat the oven (a conventional oven, not a convection oven) to 400^°F (200^°C or gas mark 6). Position a rack in the lower-third of the oven to keep the popovers from overbrowning. (Tip: You can also position another rack at the very top of the oven and place a large sheet pan on it to shield the popovers from direct heat.)

Lightly coat a popover pan with cooking spray. Whisk the batter for a few seconds to get it frothy again, then fill each cup about two-thirds full of batter. Bake for 33 minutes until the popovers are deep golden brown—do not open the oven door during this time.

Turn the popovers out of the pan onto a cooling rack. Serve immediately with jam or butter.

NOTE: If you’re baking at high altitude (elevation over 3,500 feet, or 1 km), the secret to sky-high popovers is using high-protein flour (such as bread flour or high-altitude Hungarian flour) instead of all-purpose flour. Check the nutrition label; it should specify 4 grams of protein to ensure your popovers rise every time.

Servings: Makes 6 popovers