Makes 12

6 eggs
11/2 cups whole milk
11/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. powdered sugar
1 cup (2 sticks) unsalted butter
Additional powdered sugar for serving

Preheat oven to 425º and melt the butter on the stovetop or in the microwave. Place a muffin tin or popover pan on a larger sheet tray and set aside.

In a large mixing bowl, crack all the eggs; add milk, flour, salt, and sugar all at once and fold together gently. Be careful not to overmix—the batter should remain loose and lumpy.

With the muffin tin centered on a sheet tray, divide the melted butter evenly into 12 cups of the muffin tin or popover pan (about 2 tablespoons per cup). Immediately pour the lumpy batter into all 12 cups covering the melted butter. You should have enough batter and butter to fill each cup to the very top.

Bake the popovers until golden brown and puffed, 15–20 minutes. The sheet tray below your popover pan will catch any runoff. Best if served immediately with a light dusting of powdered sugar.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.