Sweet or Savory Popovers

These popovers are light, airy rolls made from a simple batter of eggs, milk, and flour. They can be served sweet or savory, making them a versatile addition to any meal. The high heat of the oven causes the batter to rise dramatically, creating a hollow interior and a crisp exterior. They are delicious with butter and jam for breakfast, alongside a roast for dinner or even for dessert with whipped cream and fruit.

191 grams bread flour (about 1 ¼ cups)

¾ teaspoons salt

1 ½ cups low fat milk, heated to 110 degrees

3 eggs, at room temperature

Preheat the oven to 450 degrees and adjust the oven rack to the center position.

Whisk flour and salt in a medium bowl. Add milk and eggs and whisk until a mostly smooth batter is formed. Some lumps are okay.  Let the batter rest at room temperature for at least 30 minutes.

Place the cocottes on a baking sheet and spray lightly with cooking spray. Place the cocottes in the oven to heat while the batter rests, for about 10 minutes.

Divide the batter evenly among the prepared cocottes and bake until they puff up and are well browned, about 25 minutes. Do not open the oven door while baking, as they may fall. They should be well browned and crisp to the touch.