Popovers

If you've never had one, I think you're missing out. To me they replace the need for dinner rolls. Every time. (And I repeatedly tell my husband that so hopefully I don't have to make dinner rolls ever again.)

King Arthur Flour declares these "never-fail popovers" and it's true.

4 large eggs (if they’re straight from the fridge, warm them in a cup of hot tap water for 10 minutes before cracking)
1 ½ cups milk
½ teaspoon salt
1 ½ cups flour
3 tablespoons butter, melted

Preheat oven to 450 degrees. Put ingredients in a bowl and whisk to combine. Scrape sides and mix again until frothy, about 30 seconds using an electric mixer. The mixture should be bubbly. Grease a muffin tin and pour batter into cups, filling 2/3 to 3/4 full. Place pan on lower shelf of the oven and bake for 20 minutes. Then reduce heat to 350 degrees and bake an additional 10-15 minutes until they're a deep, golden brown. (If the popovers brown too quickly, position an over rack at the top and place a cookie sheet on it to shield the popovers from direct heat.) And enjoy!

Our favorite way to eat them is with honey butter (mix soft butter + honey).

Have a happy weekend!