Popovers

I am not sure how I got on this baking jag that I have been on, normally I am against all things pastry.  Pastry involves measuring, following rules and the like, really I am expected to check the temperature of water to activate yeast.  I can't throw ingredients all willy nilly into a pan and call it dinner?  I just don't get it... add to that anything baked is usually expected to play second fiddle to what ever else you have going on for that meal.  For some reason (I think maybe the crazy never ending winter that we have going here in Chicagoland has me cooking things that warm the kitchen). 

Anyway, I have been fascinated by Popovers for years but this Steakhouse classic has always been just out of my reach, I have never been able to get the light air filled roll to work for me.  They have always been a disaster when I've made them always flat, usually a gooey mess in a hot muffin tin.  On Saturday I was watching Food Network while I was baking my Cinnamon Rolls and someone (I have no idea who, or I would give credit) was talking about popovers.  She explained that the process was as important as the ingredients, those are:

2 Eggs (room temperature)

1 cup Milk (room temperature)

1 cup Flour

3 TBS melted Butter

pinch of Salt

Now here is the process this is the part that I had never done before:

First turn the oven on to 400 to preheat.  Melt the butter then brush it into a muffin tin, put that into the oven to preheat, you want it nice and hot.  While that is heating up put all of the ingredients into a blender and mix on low speed for a bit.  Take the hot muffin tin out of the oven and fill the cups about 1/4 or the way full and put back into the hot oven.

This is the hard part for me, put the pan into the oven and let it cook for 30 minutes.  Do Not open the oven to peek, poke, fuss, or worry like I always do.  When they are done open the oven and pop these guys out the should look like savory little souffles.  When they are done right they don't weigh anything at all and taste wonderful.