- 4 eggs, at room temperature
- 1 1/4 cups milk, at room temperature
- 3 tablespoons vegetable oil
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- Butter or jam for serving (optional)
Be sure an adult is nearby to help.
Preheat an oven to 425°F. Heavily grease a 12-cup nonstick muffin pan with butter.
Make the batter
In a blender, combine the eggs, milk and oil. Put the lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are combined, about 10 seconds.
Turn off the blender, uncover, add the flour and salt and re-cover. Again, hold the lid down tightly. Blend until combined, about 15 seconds more.
Fill the cups
Pour the batter into the prepared muffin cups, dividing it evenly and filling each cup about three-fourths full.
Bake and pierce the popovers
Put the pan in the oven and bake until the popovers are puffed and well browned, about 28 minutes. Do not open the oven door while the popovers are baking or they may not rise correctly.
Using oven mitts, remove the pan from the oven. Immediately tip the popovers out of the pan onto a work surface or a wire cooling rack.
Pierce each popover with a wooden skewer to allow the steam to escape. Serve immediately with butter or jam. Makes 12 popovers.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).