I think popovers are best straight out of the oven, but they will keep for a day in a zip-top bag and can be reheated in a 350°oven, wrapped in foil, for 10 minutes.
INGREDIENTS:
2 tablespoons unsalted butter, melted and slightly cooled, more softened butter for rubbing the pan and for serving
Vegetable shortening, such as Crisco (if using cast-iron pan)
4 large eggs, at room temperature
1 1/4 cups whole milk, at room temperature
1 1/4 cups (5.6 ounces) all-purpose flour
1/2 teaspoon table salt
INSTRUCTIONS:
Heat the oven to 425°F. Arrange a rack in the center of the oven.
Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.
Combine the milk, flour, and salt in a blender and blend thoroughly. Add the eggs to the blender and blend until smooth. Lastly, blend in the melted 2 tablespoons butter.
Pour the batter into the cups (they will be about 3/4 to 7/8 full), dividing it evenly. Put the pan in the oven and do not open the oven door for the entire baking time.
Bake for 20 minutes and then reduce the oven temperature to 325°F and continue baking (without opening the oven door) until the popovers are very puffed and a deep golden brown, about another 10 to 12 minutes for the cast-iron pan popovers and about 15 minutes for the popovers in the nonstick popover pans.
Serve right away with lots of butter or split and filled with roasted or braised veggies.
- Recipe courtesy of Susie Middleton