Hot from the oven, spread with butter and honey, popovers are one of the simplest of breads and one of the most rewarding.

I’ve been making popovers for many years; my main recipe is from a Sunset cookbook from the 80’s… which I got new for Christmas one year. My new favorite is this recipe which adds pecans. Wow, I wasn’t sure popovers could be improved, but this certainly does it for me.

Popovers are deliciously eggy, a bit stretchy, and hollow. They rise fast and need a draft-free baking experience, like a souffle. So keep the oven door closed while these delicate little empty egg muffins bake. Then be prepared for them to disappear just as fast as you whipped up the batter.

Pecan Popovers
4 eggs
2 cups milk
2 Tbsp melted butter
2 cups flour
1/2 tsp salt
1/2 cup chopped pecan pieces

Preheat oven to 400F (205C). Grease the popover pan cups or use 9 pyrex custard cups (6 ounce size) or ramekins. If using custard cups, place them on a baking sheet.

In a large bowl, beat the ingredients together with a whisk in the order listed. Fill the cups evenly, and bake 40 minutes. Some people prick them with a fork when they come out of the oven, but I don’t bother because I like them soft inside. Serve warm. Makes 9.