Popovers can be baked by themselves at a high temperature, or along with a roast at a lower temperature. Mix the batter up to a day ahead and refrigerate, not only for convenience but also for the highest, lightest popovers.

　　

Ingredients

makes 12 popovers

　　1 cup milk

　　4 eggs

　　1 cup all-purpose flour

　　1 tablespoon sugar

　　1 teaspoon salt

　　2 tablespoons butter, melted

　　

Step 1

Mix the milk, eggs, flour, sugar, salt, and butter with a whisk or in a blender, until smooth. Let stand for at least 30 minutes or cover and refrigerate overnight before baking.

　　

Step 2

Position the oven racks so that the top rack is in the center of the oven. If baking along with other food, allow 5 inches between racks for the popovers. Preheat the oven to convection bake at 450°F. Coat two 6-cup (1/3-cup capacity) muffin tins with nonstick spray. Divide the batter among the 12 cups.

　　

Step 3

Bake in the center of the oven for 10 minutes, then reduce the oven temperature to 300°F and bake for 30 more minutes, until the popovers are puffed and golden. Remove from the oven and serve hot.

　　Cooks' Note

　　As an alternative, the popovers can be baked above a roast or chicken with the oven temperature set at 325°F. Bake them on the top rack for an hour, until puffed and crispy.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.