These were a lot of fun to make and really easy.
You whisk together a very liquid-y batter made with eggs, milk, flour, powdered sugar, and salt. White white white!
You butter twelve popover cups.
You pour the liquid-y batter into these buttered cups.
You bake in a very hot oven and the popovers react like those little sponge toys that expand exponentially when you add water to them. Here’s a photo taken through the window of my oven door while they baked. They just kept growing… and growing… and growing!
Once out of the oven, the maintain their tall, puffed-up shape.
The popovers are a bit like a crepe in muffin-form – they’re light and filled with air but the bread itself is chewy and egg-y tasting. They were a little too egg-y tasting for me, actually, but jam and butter helped.