Want to know the secret to light and airy popovers? Room temperature batter. I’ve made plenty of popovers in my day with cold milk, which turned them into custardy muffins, not cloud-like shells. If this happens to you, it’s not the end of the world. (My mom happens to like the muffin version.) But to really nail that light, beautiful inside, make sure that the batter feels warm to the touch. These savory popovers are fantastic with soup. You’ll need a large popover pan.
- Yield: 6 Large Popovers
- 1¼ cups (300 ml) milk, whole or 2%
- 2 tbsp (28 g) unsalted butter, cubed
- 3 large eggs, at room temperature
- ½ cup (120 g) leftover starter
- 1 tbsp (20 g) Dijon mustard
- 1 tbsp (4 g) finely chopped parsley
- ¼ tsp garlic powder
- ½ tsp fine sea salt
- Freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- Cooking spray, oil, or melted butter, for coating
- Preheat oven to 450°F (230°C). Place a large nonstick popover pan inside to heat up.
- In a small saucepan, gently warm the milk and butter over low heat or in the microwave. Allow to cool slightly before adding to the rest of the ingredients.
- Meanwhile, crack the eggs into a large bowl. Add the leftover starter, Dijon mustard, parsley, garlic powder, salt, and a few turns of freshly ground black pepper. Whisk well to combine. Gradually pour in the warm milk mixture while continuing to whisk thoroughly. Add the flour and whisk until the batter is thin, frothy, and lump-free.
- Remove the hot pan from the oven and lightly coat with cooking spray. Ladle a portion of the batter into the pan, about two-thirds full. It will sizzle. When finished, place the pan on the center rack and reduce the heat to 400°F (200°C). Bake for 40 minutes. The popovers will be beautifully risen and deep golden brown when ready. Serve piping hot. The popovers will begin to deflate as they cool.