Ingredients
| All-purpose flour |
1 1/3 cups
|
| Kosher salt |
1 tsp
|
| Whole milk |
1 1/3 cups
|
| Large eggs |
4
|
| Avocado or vegetable oil |
1 tbsp
|
Cranberry Butter
| Unsalted butter, softened |
1/2 cup
|
| Homemade cranberry sauce |
2 tbsp
|
| Salt |
A pinch
|
Directions
- ADD flour, salt, milk, and eggs in a large bowl. WHISK until silky smooth. ADD the oil and WHISK to combine. Note: the batter should be thin. Transfer to a pourable pitcher, cover, and refrigerate for at least 7 hours, but it can be left overnight.
- HEAT oven to 375°F.
- PLACE a 6-cup popover pan into the pre-heated oven for 10 minutes.
- REMOVE the pan and SPRITZ it with non-stick cooking spray. STIR the batter, DIVIDE and POUR into the cups, filling three-quarters of the way.
- BAKE until puffed high and cooked through, 45 to 50 minutes. Don’t open the door while cooking!
- While the popovers cook, COMBINE softened butter, cranberry sauce, and a pinch of salt in a medium bowl until well combined.
- REMOVE the popovers and SERVE immediately, slathered with cranberry butter.