One of my favorite types of bread are popovers. Those light and airy steam-filled little delights that are so delectable they don’t even need soften butter or jam (but they certainly don’t hurt either). I made popovers for Christmas dinner but was disappointed with how they turned out. So back in the kitchen I went and tweaked a few things to come up with a solid recipe of yum. Now they are perfect!
1 cup all-purpose flour
1 ¼ cup whole milk
½ teaspoon salt
1 tablespoon butter, melted (plus more for buttering the pan)
1 tablespoon fresh chives, chopped finely
Preheat oven to 450° F.
In a large bowl whisk the flour, eggs, milk and salt. Whisk in 1 tablespoon of melted butter and the chives. Place the batter in the refrigerator for 30 minutes.
Place a ½ teaspoon of butter in the bottom of each cup of a nonstick popover pan. Place the pan in the oven and preheat for 2-3 minutes.
Fill the popover cups two-thirds full. (Note: if you do not have a popover pan, try using a large muffin tin.)