Recipe: Buttery Breakfast Popovers

I first learned to make popovers from the book Baking with Julia, probably back in the early 1990s. I used to make them constantly, and then I moved on to other breakfast treats. I came back to popovers in the last few years and tried countless other recipes, always returning to the original. This is my adaptation of the recipe in that book, made with love and a few slight tweaks (I use kosher salt, and more butter). I also make these in a standard 12-cup muffin pan, which I think is easier and yields just as good results.

You can serve these with jam or honey for a sweet breakfast treat, or serve them with butter alongside a salad or grilled or roasted meats. Turn them into cheesy-herbed popovers by adding 1/2 cup grated cheese, such as gruyere or cheddar, and 1 teaspoons minced fresh herbs, such as thyme or oregano. Proceed as directed with the recipe.

Recipe: Popovers

Makes 12 popovers

Ingredients:
• 1 cup unbleached all-purpose flour
• 1 cup whole milk
• 1 teaspoon kosher salt
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• Your favorite jam, for serving

Instructions:
1. Position rack on lowest rung of oven and preheat to 425°F. Spray a 12-cup standard muffin pan with cooking spray, then place the muffin pan on a baking sheet.
2. Add all of the ingredients to a blender and blend until smooth. Divide the batter evenly between the 12 muffin cups. Bake for 20 minutes, until the popovers are browned and puffy. Reduce the oven temperature to 350°F and bake for about 15 minutes longer, until golden brown and crisp.
3. Remove popovers from muffin pan and place on wire rack.
4. Serve right away with jam.