jénoise's breakfast page
preheat oven to 450 F. grease an 8-inch nonstick sauté pan with an oven-proof handle.
in a blender, combine the milk, eggs, flour, salt, butter and extract. blend on high speed for 2 minutes until the batter is thoroughly mixed.
pour the batter into the pan and sprinkle the blueberries over the batter.
bake 35-40 minutes, resisting the temptation to peek for at least the first 20 minutes. the popover is done when the top is slightly crispy and a knife inserted into the center comes out clean. the popover should slide out of the pan. serve immediately with maple syrup.