Swallowtail Pottery Popovers
For the airiest, tastiest, puffiest popovers, use farm fresh ingredients and our one-of-a-kind custom popover pan that looks as good on the table as it does in the oven.
6 Fresh eggs
1 1/3 C. All-purpose flour or bread flour
1 1/3 C. Milk
1 Tsp. Salt
1 Tsp. Sugar
Preheat the oven to 450˚ and grease your popover pan with shortening or cooking spray. Whisk the eggs with a wire whisk until the eggs are light and foamy. Whisk the milk into the eggs until incorporated.
In a separate bowl, mix together the flour, salt, and sugar. Add the flour mixture to the egg and milk mixture and stir until just combined.
Pour the batter into the popover pan until each cup is about 2/3 to ¾ full. Place the pan on the center rack and bake for 20 minutes. Decrease the oven’s temperature to 300˚ and bake your popovers for an additional 35-40 minutes. DO NOT open the oven while the popovers are baking as the cold air will cause the popovers to collapse. After you’ve removed the popovers from the oven, poke a hole in them to release steam. Serve warm.