POPOVERS!
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Carefully take the hot pan out of the oven and spray the wells thoroughly with cooking spray. Evenly pour the batter between the wells, about 3/4 -7/8 full. Place back in the oven and bake for 15 minutes. Turn down the oven temperature to 350 degrees F, and bake for about 15-20 minutes more until well-browned and "popped". NO peaking into the oven allowed! Immediately after removing from the oven, remove form the pan and poke the sides of each popover with a knife to release some of the steam. If you have any leftover, wrap in foil and store in the fridge. Pop the popover in the foil back in a hot oven for 15-20 minutes to reheat.. Serve with the strawberry butter. Makes 6 large popovers. YUM! To make the strawberry butter: Stir together 1 stick of softened unsalted butter with 3/8 cup ( 6 Tab.) strawberry preserves (or any other flavor you like) and a pinch of salt until well combined. Store in a container in the fridge.
LESSONS Learned: 1. If you don't have a fancy popover pan, you could use a standard muffin pan instead. You'll get a few more smaller ones that way. 2. Grease the pans well .It's easiest and fastest to spray the wells with cooking spray, but you could also brush them with melted butter or olive oil. 3. Room temperature milk and eggs are inportant to make them pop!
4. Don’t peek at them! Let them bake almost the full baking time and then look. 5. Remember to pierce each popover on the side to let some of the internal steam out and so that they hold their shape.