I've had a popover pan for a couple of years now but i've never used it for popovers! I've been kind of intimidated by the reviews from other bakers saying that that don't turn out good but when I spotted a popover recipe by America's Test Kitchen\Cook's Country I decided to go for it!
The recipe uses bread flour which has a higher protein count that regular AP flour. The bread flour allows the popovers to obtain the highest rise and crispiest crust that is so indicative of a really great popover. An initial high temperature gave a high rise and then lowering the temperature insured that they were evenly baked.
Poking a hole in the popovers when they were close to being done helps the steam escape so the popovers don't collapse. I gilded the lily by brushing the warm popovers with melted butter then dredging them in cinnamon sugar. These popovers with their crispy crust and tender center, covered in buttery cinnamon sugar goodness have the flavor and texture of a delicious doughnut! Try them for yourself.
You can find the entire recipe here. Start by adjusting the oven rack to the lower middle of the oven. Spray a six cup popover pan with Pam For Baking and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until light and foamy. Slowly whisk in the 110 degrees milk (the recipe calls for 1% or 2% milk but I only had whole milk – worked fine) and cooled melted butter until completely incorporated. In a medium bowl whisk together the bread flour, salt and sugar. Set aside. Whisk the egg mixture into the flour mixture until no lumps remain then transfer the batter to a four cup measuring cup and cover with plastic wrap. Let batter rest on counter for one hour before baking. When there is 30 minutes left for the batter to rest, go ahead and preheat the oven to 450 degrees.
After the batter has rested, evenly pour into the prepared popover pan and bake for 20 minutes or until starting to brown. Do not open the oven door, just reduce the temperature to 300 degrees and continue baking for another 35 - 40 minutes until golden brown. After 35 - 40 minutes poke a small hole in the top of each popover to allow steam to escape. Return to oven and bake for another 10 minutes until deep golden brown. Remove from oven and poke the popovers again. Let cool for two minutes in the pan then transfer to a wire rack to cool slight before serving.
If you want to make a cinnamon sugar coating for the popovers like I did combine 2/3 cup sugar with 1 tsp. cinnamon in a medium bowl, then melt 4 Tbls. of butter in a small bowl. Brush the warm popovers with the melted butter then dredge through the cinnamon sugar to coat. Serve immediately.