1 tablespoon Truffle Butter*, melted and cooled, plus
1 teaspoon room temperature to brush the pan
1 cup all-purpose flour
1 teaspoon Sabatino Tartufi Truffle Sea Salt
2 large eggs, room temperature
1 cup milk, room temperature Black truffle butter, to serve, optional
1. Preheat oven to 400˚F. Make sure the rack is set in the middle of the oven. Place in oven to warm while preheating.
2. In a large bowl, add all of the ingredients and whisk until fully combined and there are no lumps in the thin batter. When your batter is ready, remove the pan from oven and grease the cavities with the remaining 1 teaspoon truffle butter.
3. Pour the batter into the popover pan, making sure each cavity is ½ full (to allow the popover to have room to rise beautifully!). Tip: to make pouring easier, transfer the batter from the bowl into a measuring cup.
4. Place the pan into the oven and bake on the middle rack for 30 minutes. Do not open the oven door during the cooking time, as it will cause the popovers to deflate. Remove the popovers and serve immediately. Serve warm with additional truffle butter, if desired.
*Any milk will work, we used 1% for this recipe.
*Don’t have truffle butter on hand? No problem, regular butter works well too. But, the more truffles the better!