Lorraine Ott (Boxford, Massachusetts)
Yields 6 large popovers
Every time we visit our dear friends in New England, we awake to the smell of fresh popovers and the crisp, woodsy air.
Story by Mary Elizabeth
1 egg, room temperature
1 cup all-purpose flour
1 cup milk
1 tablespoon unsalted butter, melted
Pinch salt
Preheat an oven to 450°F. Spray a 6-cup popover pan with baking spray.
Place the empty pan on the middle rack of the preheated oven for a few minutes while preparing the batter.
In a large mixing bowl, beat the egg slightly and add the remaining ingredients. Beat until smooth (it is helpful to transfer the batter to a separate container or liquid measuring cup with a spout for easy pouring).
Without removing the pan from the oven, carefully pour the batter into popover cups until each is three-quarters of the way full, and quickly close the oven door. Bake for 15 minutes at 450°F, and then lower to 325°F. Continue baking for approximately 25 minutes until golden (do not open the oven door until done; otherwise, the popovers will deflate).