Pop-Overs

2 eggs
1 cup milk
¾ cup flour
½ teaspoon kosher salt (or half as much table salt)
3 tablespoons salted butter

Preheat oven to 450, then place a nonstick 12-well muffin tin on a middle rack to heat for five or so minutes while you mix the batter. Whisk together the eggs, milk, flour, and salt until it’s all mostly mixed (a few lumps are fine). Now cut the butter into 12 slivers, pop one piece into each well of the hot muffin tin, and return the tin to the oven until the butter is melted and foamy. Fill each cup half full with batter (use all the batter), then bake for 15-20 minutes (don’t open the oven door to peek before then) until the popovers are puffed and brown. Serve immediately, either alone or with more butter and syrup.

(I also wonder if a little cinnamon mixed in the batter would be good? or cinnamon and sugar sprinkled on top once they come out? could add herbs too to make them less breakfast-y and more dinner-y — mayble garlic? oregano? basil?)

❤ Kate Sherwin

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