My husband gave me this popover pan for Christmas and we are making popovers most weekends lately because we are practically swimming in his homegrown raspberry jam, we have so many raspberries! (He makes his raspberry jam the same way he does his Strawberry Jam which is here on the blog, substituting our homegrown raspberries for the strawberries. It is amazingly good stuff and lower in sugar than most.)

These popovers are a bit on the eggy side, and the recipe makes six.

Popover Recipe

4 large eggs , room temperature before cracking
1 1/2 cups whole milk , lukewarm (about 125 degrees F)
3/4 teaspoon salt
1 1/2 cups all-purpose flour , spooned and leveled
3 tablespoons melted butter , cooled slightly

Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy.

Let batter rest for 15 minutes while you preheat the oven to 450ºF and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.

Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.

Butter the hot pan inside the wells and the outside rim.

Pour the rested batter evenly into the muffin slots, almost to the top.

Bake the popovers for 20 minutes without opening the oven door.

Reduce the heat to 350°F (again without opening the door), and bake for an additional 8 minutes, until they’re tall, have “popped” over the tops of the pan, and are a deep, golden brown.

(Without opening the oven door, check them with the oven light during the last few minutes to make sure they’re not over-browning. If so, quickly open the door and put a cookie sheet on that upper rack to shield the popovers’ tops from direct heat.)

Remove them from the oven, and pierce the top or bottom of each with the tip of a pairing knife, to release steam and help prevent sogginess.

Remove from the pan, split open and serve them hot with butter and jam!

Yum!