Tall, golden, bakery-style popovers with crisp exteriors and airy, hollow centers — perfect for breakfast, brunch, or alongside soups and roasts.

4 large eggs

350 ml milk

3/4 tsp salt

180 g all-purpose flour

3 tbsp melted butter

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Warm eggs by placing them in hot tap water for 10 minutes.
Preheat oven to 230°C (450°F) with rack in the lower position. Grease popover pan thoroughly.
Beat eggs, milk, and salt until combined.
Whisk in flour until frothy and lump-free, then stir in melted butter.
Fill cups 3/4 full with batter.
Bake 20 minutes at 230°C (450°F), then reduce heat to 175°C (350°F) and bake 10–15 minutes until deep golden.
Serve immediately.

For savory popovers, add fresh herbs or grated cheese to the batter.

Replace some milk with cream for extra richness.

Add sugar for a sweet version and pair with jam or honey.

Whole wheat flour will yield a nuttier, denser popover.