Basic Popover

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
6 large popovers
Level:
Intermediate

Ingredients
  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
Directions

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.


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4.2 111
Too much salt and the popovers stick HARD to the tins. I followed the recipe, but with whatever butter I had and added vanilla. I took them out four minutes ahead of time. item not reviewed by moderator and published
Aaaaaaaamaaaazzzzing! I can't believe I got them to work on my first try!!! So easy! I can't wait to make these again!!! 1) I did not preheat the muffin tin and they were perfect 2) I used a standard sized muffin tin and got 9 popovers 3) My oven runs hot and they only took 27 minutes item not reviewed by moderator and published
They are perfect! I did preheat the pan for 5 minutes. They were done in closer to 30 minutes cooking time. item not reviewed by moderator and published
I have used this recipe many times over the past 3 or 4 years and I have NEVER had an issue, save twice (user failure.) One time opened the oven door to check and cold pans the other time. Other than that if you follow the recipe as written, weighing your ingredients, and following directions, you'll be rewarded with fine popovers. I save my beef drippings and sub for the butter all year long. EXCELLENT!! item not reviewed by moderator and published
I LOVE this little hole in the wall item not reviewed by moderator and published
The best. This is one of my go-to breakfast ideas. item not reviewed by moderator and published
Great recipe! I make these all the time. I do use 1% milk rather than whole. I actually think they taste better that way. Wanted to put in nutritional info, but can't seem to figure out how to do that in my own recipe box. So, this is for me- (with 1% milk 6 servings. 130 calories, 2 grams fat, 17 carbs, 5 grams protein. Not bad for such a yummy treat! Salt amount- I find to be perfect using course Kosher salt. I also forgot to preheat my pan last time I made these and they still rose perfectly... item not reviewed by moderator and published
Most popover recipes fail to mention the most important thing about making popovers: The popover pan should be put in the oven and heated up before pouring in batter. This is essential go get popovers to "pop" and grow to those glorious hollow culinary treats. The hot popover cups cause the batter to instantly cook on the edge of the cup and the batter has nowhere to go but UP! I learned this after many of my popovers never popped and I talked to a chef at Mariposa restaurant in Neiman Marcus in Honolulu. So, always use a popover pan and ALWAYS HEAT THE PAN!Tasty? What did you think? item not reviewed by moderator and published
Way too salty (I used unsalted butter also. I would cut the salt down to maybe 1/2 t. and not the use 1 1/2 t. recipe calls for. Otherwise, very simple and quick to make. item not reviewed by moderator and published
These are a perpetual hit with my kids and they can be a little picky. Never does one go to waste at our table of 4, despite this recipe yielding 6 popovers! 1. a bonifide popover pan is a must 2. to those complaining that they're too salty: note that Alton Brown almost always uses Kosher salt, and this recipe is no exception. Not only is it milder than regular table salt, but it's also more course, making it measure differently volumetrically. I'm a big Alton fan, so I keep kosher salt on hand. I'd say knock it down to 1 tsp if you're subbing regular table salt. 3. The last tip for a sure rise is to AERATE. Mixing this by hand just won't do. I have great success mixing with a stick blender - less cleanup than using a full size blender or food processor. The rise comes from the small bubbles incorporated in the batter when mixing. Good luck and enjoy! item not reviewed by moderator and published
beef drippings???? item not reviewed by moderator and published
beef drippings???? item not reviewed by moderator and published
I have NEVER had a problem getting popovers to rise to magnificent heights in a cold pan. I have even done them side-by-side--one cold pan, one hot. No difference. In fact, I have more problems with them sticking when I use the hot pan method. So I humbly disagree. item not reviewed by moderator and published

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