Oh So Good Popovers !

Oh So Good Popovers !

Ingredients

6 large eggs
2 ¼ cups whole milk
1/2 teaspoon kosher salt
2 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or any kind of fat with a high smoking point)

You will need 2 Popover pans or a 12 cup Muffin tin.

Directions

With an electric mixer combine the eggs, milk, flour, and salt. Whisk until well all the ingredients are well incorporated and the batter is smooth. Place the batter in the refrigerator until ready to use. The mixture should rest in the refrigerator for at least 1 hour. I have made the batter the night before and had great results.
When you are ready to bake the popovers preheat you oven to 450°F. Divide the oil (or other fat) evenly amongst the sections of the popover pan or muffin tray. Transfer the tins or pan into the oven (middle rack). Preheat until the baking trays are piping hot – almost smoking. When the trays are hot remove from the oven and quickly pour in the batter. Fill the tins about three quarters full. When filling the tins it should sizzle. After all the batter has been evenly divided put the trays back into the oven quickly.
Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don’t open the oven door until finished baking or they will collapse. Once the Yorkshire puddings have been removed from the tins take a sharp knife and put a slit in the top. That will let the steam escape and your popovers will retain their shape longer than usual.

This can also be prepared in a 9×13 dish as Yorkshire Pudding