I actually heat the milk up slightly(110 F like if proofing yeast) and heat the pan. I have also had great results using a bit of duck fat in the bottom of the pans. Salk it a key in the batter and I like to add a dollop of dijon or dry mustard and if serving with beef a dollop of horseradish. Another great variation is to dfinely dice good gruyere cheese and drop 4-6 cubes in each cup. When the popovers are done also grate a bit of gruyere over the top with a microplane grater so the cheese melts on the surface of the hot popover. Confort food to the max.
April 13, 2016 at 2:21pm
In reply to Wonderful stuff! I commented on popovers a few years ago here … by Matt (not verified)