Classic Popovers (Makes 6)
| 1-1/4 | cups | milk |
| 1-1/4 | cups | all-purpose flour |
| pinch | salt | |
| 3 | large | whole eggs |
| 1 | large | egg yolk |
| 2 | tablespoons | very soft unsalted butter |
| 1. | Heat oven to 425°. Whisk together the milk, flour and salt until just incorporated; the mixture will be lumpy. | |
| 2. | Beat in eggs and egg yolk, one at a time, until barely incorporated; be careful not to overmix. The batter should still be lumpy. | |
| 3. | Brush interior of popover pan generously with butter. Divide batter evenly among buttered tins. Bake 20 minutes. | |
| 4. | Reduce oven temperature to 350°; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately. | |
| This batter can be made several hours ahead and chilled. | ||
| Note: We like the Nordicware Popover Pan. | ||