Prep Pan: Grease the popover/muffin tray well with the butter. You can either use softened butter to easily grease the popover cups, or melted butter and use a brush to thoroughly brush the cups. You can pour any leftover butter in the bottom of each cup. Place the pan in the oven and preheat it for 2 minutes.
Blend Ingredients: Add all remaining ingredients to a blender and blend until all ingredients are thoroughly mixed. The batter will look similar to a crepe batter.
Bake: Pour the batter in the preheated muffin cups ¾ of the way through. You should have enough to make 12 popovers. Transfer the pan to the oven on the middle rack and place a large baking sheet on the lower rack, in case there's any spillage. Bake for 30 minutes. Make sure to check them so they don't over-brown. Gently slip them out of the pan and serve.
The most important recommendation I can give is to make sure you butter your popover pan thoroughly!
Place a large baking sheet under the popover pan to catch any spillage.
Make sure to fill your pan ¾ of the way. Any more and your popovers will quite literally "pop" over top of the pan and you'll end up with a big mess!
I kept these pretty basic, but there are many variations of these popovers! Feel free to make these your own by incorporating some different ingredients such as cheese or herbs.
There is enough batter to make the 12 to 16 popovers. Usually if I have leftover batter, I'll just makes crepes with the it.
You can store these churro poppers for up to 1 to 2 days sealed in an airtight container. With that said, they are best enjoyed warm so I highly recommend scarfing them down fresh!
You can also freeze any leftover baked popovers for up to 3 months! Just store them in an airtight container or freezer bag. To reheat, place the popovers straight from the freezer into a 350°F oven and bake for about 8 minutes or until warm and crispy.