My adopted grandmother, called Mema by dozens of grandkids, step-grandkids, and us adopted grandkids alike, as well as scores of great-grandkids, always made these popovers for Christmas dinner. They are just as tasty for brunch. Popovers rise in the oven due to steam, not a leavener such as yeast, and then they deflate somewhat after baking. Good with butter, jam, or honey, they are best eaten warm. I like using a cast-iron popover pan, but you can also use a good, solid muffin pan. For the puffiest, airiest popovers, make the batter at least 2 hours ahead of time. Refrigerate the batter for 1 hour, and then let it sit out at room temperature for 1 hour.

　　

Ingredients

makes 6 to 8 popovers

　　2 extra-large eggs

　　1 cup milk

　　1 tablespoon unsalted butter, melted and cooled, plus 2 tablespoons, softened

　　1 cup all-purpose flour

　　1/2 teaspoon kosher salt

　　

Step 1

Whisk together the eggs, milk, and melted butter in a large mixing bowl. Stir in the flour and salt. Using a mixer set on medium speed, beat the batter for 1 minute, or until very smooth.

　　

Step 2

Refrigerate the batter for at least 1 hour. Remove it from the refrigerator about an hour before you plan to bake the popovers.

　　

Step 3

Position an oven rack in the lower third of the oven. Preheat the oven to 400°F. Generously grease a popover pan or muffin pan with the softened butter.

　　

Step 4

Pour the batter into the prepared pan, filling each cup one-half to two-thirds full. Bake the popovers for 35 to 40 minutes, or until puffed and golden brown. Do not open the oven door for the first 35 minutes of baking or the popovers may collapse.

　　

Step 5

Remove the popovers from the oven and run a knife around the edges to loosen them from the pan. Pop them out of the pan and serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.