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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4.2 112
I have used this recipe exactly multiple times. The only adjustment I have made is with the salt quantity, which I have lowered to 1/2 tsp Kosher salt. I use a blender. I don't heat the pan. Only drink skim milk so that is what I use as well. Good old Land O' Lakes tasty butter. Only time they didn't "pop" up well was when I didn't let my butter cool, which from after that moment I wait 30 min after melting in the micro. I like the idea of trying drips for a Yorkshire pudding affect. I have tried other recipes and I highly recommend never using wheat flour. item not reviewed by moderator and published
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
It worked just like it was supposed to. Can't wait to try them with cheese. item not reviewed by moderator and published
Good and easy recipe. Melissa D'Arabian has popover recipe that I always use. Her tips are all ingredients should be room temperature and do not disturb the popovers whilst cooking. item not reviewed by moderator and published
The secret is to preheat the popover pan in the oven. Be careful when loading the batter. The pan is hot. Fill to the rim or it doesn't work as well. item not reviewed by moderator and published
These were super easy but I agree with a previous poster that they were a little too salty. item not reviewed by moderator and published
This recipe was sooooo easy. If you do exactly what the recipe states & remember you MUST use a popover pan. It came out fantastic! Everyone loved it. It's a change from frozen biscuts or toast. I'm now going to buy a second popover pan so we can enjoy a dozen at a time during family get togethers. item not reviewed by moderator and published
Im curious if the salt in this recipe works to help it rise?? I say this because I found them delicious but a bit to salty. Id like to cut in half item not reviewed by moderator and published
I've made these quite a few times now with veried results. In my oven at my house I have a convection oven and they rise fantastically. I'm struggling in another oven however getting them to rise. That is frustrating considering past successes. item not reviewed by moderator and published
OMG...Yummy! I made popover rolls for the first time for Thanksgiving and they were a hit. Not only did it make me seem like a "superstar" chef for trying something new, but they tasted great too! I was a little unsure at first. The batter seemed way too thin, but I was wrong. The popover rolls came out perfect. They had a light flaky texture inside and they had a buttery taste. Definitely use a popover baking tray to get the full effect. Great and simple recipe! item not reviewed by moderator and published
These popovers are OUTSTANDING...Alton, you are the BOMB! item not reviewed by moderator and published
Ha! My teen daughter was making this as we were trying recipes for thanksgiving. All went well until she tried to put it in the oven. She had lubes the pan accordingly, and her grip slipped on the buttery lube! After cleaning the oven, floor, and cabinet she tried again! Delicious, and worth the cleaning! item not reviewed by moderator and published
Easy recipe, just a bit of adjusting oven temp to get the inside cooked all the way. item not reviewed by moderator and published
To Grace: Use Kosher salt...not regular, which would be way too salty! And always use butter, never oil or shortening. Nothing can take the place of butter if you're looking for flavor! (Unless you use meat drippings...yum! item not reviewed by moderator and published
I was able to put all of the ingredients in my bullet blender, zapped it for the 30 seconds, and poured it into the preheated pan! A new easy family favorite! item not reviewed by moderator and published
Should have read the reviews first! Yes, heat the pan....mine did not rise as expected even though they were tasty. And they were too salty.....reduce salt! I think a teaspoon would do. I wonder about using oil or shortening instead of butter as a way to improve this recipe. Otherwise, based on the simplicity of this recipe, they worked for a breakfast surprise! item not reviewed by moderator and published
easy and tasty indeed. love you alton! item not reviewed by moderator and published
It is indeed a great recipe! Completely agree with the reviews that insist on heating the pan, it makes a world of difference. My popovers have risen 4 times the size of the pan, turned out great! Used large 6 cup pan, by coincidence, the same exact type Alton was using. Also, reduced amount of salt, about 1/2 - 3/4 tsp. item not reviewed by moderator and published
These are awesome, simple and flexible! I use them as serving bowls for potato soup, vegetables, and pie filling. wonderful -- thanks! item not reviewed by moderator and published
I might have gotten a step wrong from reading so many recipes prior to making them, including the Alton video of this recipe, which was long but informative. After I let oven reach 400, I melted appx 2 tbs of butter, 1 tbs to go in recipe as directed. The remaining tbs, I used a silicone basting/bbq brush and spread butter all over the cups and top edges, I made sure there was enough to just coat the bottom of each popover tin. I bought the Pan just like in his video. I heated the buttered pan for 5 minutes til almost smokey. Then I added his batter dividing evenly between six cups..cooked for only 30 minutes and they were beautiful!! I used this recipe prior with pan with beef and bacon drippings, covering the bottom and that worked great to! I didnt realize it until I rewatched video again after I made them, that Alton didnt preheat the buttered pan. I hope this helps anyone... item not reviewed by moderator and published
This recipe will ALWAYS be revolting. You do not cook "popovers" or Yorkshire pudding as they are correctly called, in a cold pan with butter! Tbsp of OIL in each pan compartment, heat in oven till it smokes, then pour batter in and put back in a hot, hot oven for 15 minutes. Thanks you. item not reviewed by moderator and published
I know my way around a kitchen and never had problems baking bread or anything else but this recipe for popovers never turned out the way it is supose to. item not reviewed by moderator and published
These were TERRIBLE. They didn't pop up, they had a strange taste and were crunchy instead of soft. I wouln't recommend this recipe and I will never make these again! item not reviewed by moderator and published
This is a great simple recipe. I didn't have whole milk, so I substituted with 2% and they came out fine. Annie Caroline, were you using table salt or kosher salt? Because Even if you halved the amount of salt, but then used table, they would've still come out far too salty. item not reviewed by moderator and published
Watching it puff up in the oven window was magical!!! It was the first time I made a popover, It's so easy and yet looks so hard. I only rate it with one star because mine was too salty. It might have been my fault. I didn't have unsalted butter so I reduced the salt, but maybe it didn't need the little amount of salt I used. What would be the correct amount if you don't have unsalted butter? item not reviewed by moderator and published
After I adjusted the salt to about 3/4 tsp, the popovers were awesome. I think it is a typo - his yorkshire pudding recipe uses twice as much of all these same ingredients, but calls for the same amount of salt. Don't open the oven door during cooking or they will lose their poof! item not reviewed by moderator and published
These popovers are delicious. The best I ever made. They came out exactly as Alton's did. Everyone loved them. The difficulty rating should be easy and not intermediate. Thanks Alton. lucille from NJ item not reviewed by moderator and published
Turned out great! I only had 1% milk and salted butter so I cut the salt to 1 tsp. I didn't have a blender so I just whisked the ingredients together. Tasted great. The recipe is very forgiving. item not reviewed by moderator and published
These are my emergency fall-back to keep unexpected morning/early afternoon guests munching with coffee while I get a frittata working. The recipe works with soy milk, too. Make a quick compound butter with minced strawberry, and you'll have friends for life. item not reviewed by moderator and published
I've made these several different times with whole milk and skim milk and using skim (non-fat milk definitely puffed higher. I also preheated the pans 2 mins prior to pouring the batter into the pans and lightly buttering them after the pans comes out of the oven. I also store the extras in the freezer for later use. I cut the popover in half, toast it lightly in the toaster oven and I swear it's better than when I first baked them. Perfectly hollow interior with a thin lightly crunch exterior. item not reviewed by moderator and published
Made these this morning and they all came out puffed and beautiful! Great crunch and chewy interior. I used unsalted butter and Kosher salt as the recipe indicates and they were perfect! I suspect that the reviewers who have commented that theirs turned out salty used salted butter and table salt. Follow the recipe, and you'll be well-rewarded! item not reviewed by moderator and published
I made these in a cupcake pan of 12 and filled them up half way each. I used fat free milk because its what I had, I only baked them for 30 minutes and they came out nice and puffy and hollow and eggy. At first I looked in the oven by using the light (not opening) and they were all sunken in, but as time went on they started to pop over. I personally would reduce the salt to 1 1/4 teaspoons though. item not reviewed by moderator and published
Turned out prefect, used a normal muffin tin and based a little less longer than the bigger cups need using the pop over pan, salt was fine but you need to remember it is kosher salt, if you use that much normal salt it be very salty... I haven't had popovers since I was a kid and these were perfect! item not reviewed by moderator and published
Use unsalted butter and kosher salt, and they will turn out perfect every time. item not reviewed by moderator and published
Very easy and fun to make, and delicious. I wish I'd read comments here before I started because I definitely will lower the salt to 1/2 tsp. I use coarse sea salt. I actually like the salty version, but I don't think most people would. I might add a teaspoon of sugar too. At 400 (checked and calibrated) I baked for 33 min. I think they could have gone 36, but I overreacted to the dark browning. I uset Texas muffin tins. The rise was different. They look like giant rising spirals or fat commas. I didn't preheat the pan. Maybe that affects shape. Going to serve them as a second bread choice at Thanksgiving. Yum! item not reviewed by moderator and published
First time I made these, they were wonderful - today, not so. All doughy inside - not wet, but dry,like muffins. So disappointing. item not reviewed by moderator and published
Loved this recipe the popovers were tall and did not fall too quick. The 1 1/2 tea of kosher salt was way too much. I will try half next time. item not reviewed by moderator and published
I wish I would have read the comments about the salt before i made mine. TOO salty w/ 1 and1/4 tsp, but otherwise excellent item not reviewed by moderator and published
This recepie was inedible. I LOVE popovers and was so disapointed to have to throw these out. I later read the comments which say to add a PINCH of salt - this recepie needs to be corrected ...1 1/2 t salt is way to much! item not reviewed by moderator and published
There are a few receipes for popovers on this site. So far the best have been melissas. As far as the salt...its Kosher salt not table salt, and a tea spoon is probably pleanty and the butter I use is unsalted and it comes out fine. Remember no peaking and pre-heat the pan before pouring in batter item not reviewed by moderator and published
I tried to make pop overs for the first time and I got so disappointed. The look and texture was great, but the taste was way too salty. Thus, they all landed in the garbage. My suggestion are sweet pop overs. Just add a teaspoon sugar in the mix (1 cup of milk, 1 cup of flour, 2 eggs, pinch of salt). It makes a great desert. item not reviewed by moderator and published
I was watching the show and learned of pop over bread for the first time. I excited to try this reciepe! Can anyone tell me the name of the resturant that gives away thier reciepe? email me at alvinbrown9@bellsouth.net Thanks item not reviewed by moderator and published
Made these three times--perfect every time! Heat the milk up 1 minute in microwave, warm the eggs in hot water, only use a pinch of salt. Just like the popovers at Neiman's! item not reviewed by moderator and published
This is a good popover recipe. They popped perfectly and looked just as pretty as they do in the picture. They were delicious with butter, but I would have liked more flavor, like Parmesan or herbs. Never-the-less, they are definitely worth a try. item not reviewed by moderator and published
We have been making these popovers for for some time now at our country inn/B&B ski lodge. They are foolproof--even at 8700 feet elevation. We stuff the popovers with scrambled eggs and chives, cut them in half, and melt grated cheese over the top. We serve them with salsa and roasted asparagus. Our guests rave about them. We also decreased the salt, and cook them in popover tins. item not reviewed by moderator and published
There are a lot of comments about this being too salty. Notice that the recipe calls for "Kosher" salt. Kosher salt is not as salty as regular table salt. You cannot use them as equals in recipes. This may explain the salty taste. item not reviewed by moderator and published
I used 1% milk instead of whole milk and cut the salt to about a 1/2 tsp. I also added a generous sprinkle of grated reduced fat old (sharp) cheddar to each cup of the muffin tin. I only had to bake the popovers 30 minutes and they turned out great! item not reviewed by moderator and published
This was a perfectly fine recipe, but I've done a bit more research and I think the 1 before the 1/2 tsp for salt must be a mistake. Every other recipe calls for a 1/2 tsp of salt. item not reviewed by moderator and published
I've been making this recipe for about a year now and it has never let me down. I cut back on the salt a little bit, and cook them in a standard size muffin tin instead of a popover pan. Works wonderfully! I've also started using cold ingredients as per a previous reviewer's comments, and yes, they popped even higher. Start with a hot pan, coat with cooking spray, and pour in the batter. I've experimented with adding rosemary and granulated garlic too, and again, great stuff. If anyone is still having problems with this recipe, try running out to get an oven thermometer. I never trust an oven. Thanks Alton! item not reviewed by moderator and published
I love to cook and i do so very well, but today i tried making pop overs for the 1st time : ( I followed this recipie as directed and i have to agree with some of the other comments above. Mine are hard as a brick and i love salty food , but these were even to salty for my taste. I think i will look for another pop over recipie !! item not reviewed by moderator and published
I thought I copied the recipe down wrong once I tasted these. Dousing with honey could not even mask the saltiness. My teen boys couldn't even eat these popovers, and they'll eat just about anything. Will try again, only with 1/2 t. Kosher salt. item not reviewed by moderator and published
Good - just way too salty! Cut down on the salt and they'd be perfect. item not reviewed by moderator and published
I found that if I put salted butter instead on un salted butter and add a pinch of salt they are great. When ready to pour into cups I put 3/4 full my pop overs are not small they are about 7" . Served warm right from the oven wow they are great. I run a small B&B and guests from all over the world ask for the recipe and want them everyday they are with us. I have always loved pop overs but never thought they would be so easy to make... If you use a pop over pan they come out too small. Ramakins are the right things to use place them on a cookie sheet to keep them balanced. . Oh, and cooking time varies according to size, mine cook for 40 minutes. item not reviewed by moderator and published
I have never made popovers before but I tried these tonight and they were great. I bought the popover pan and they popover beautifully. I will say that they are very salty-I am a salt lover so did not think twice about the amt of salt these have however next time I will use less. Maybe even half the salt. I followed the recipe exactly and if you do the same you cannot go wrong. One other quick note-I only baked them for 35 min. and it was plenty. I will try 32 min. next time. item not reviewed by moderator and published
I tried this recipe three times. Three duds. I checked my oven temp with two different thermometers, weighed and measure carefully. Nada. Went back to Julia's recipe with 2Tbs butter and a 425? start for the first 25 minutes. Perfect. item not reviewed by moderator and published
I was worried about making do with regular sized muffin tins, but then I was in a regular grocery store and they were just there! Not that expensive and easy tp find! Fantastic! item not reviewed by moderator and published
Could this recipe be any easier or taste any better? Absolutely not! But I found that 1) 1-1/2 teaspoons kosher salt was too much for me and 2) 40 minutes baking time was way too long. I baked the first batch 35 minutes and they turned out a bit tough. Took the second batch out at 20 minutes and they were perfect. (And no, there is nothing wrong with my oven. I have an oven thermometer and check the temperature regularly.) I am now looking for new variations to try and toppings/fillings to serve with these goodies. A whole new world just opened up! item not reviewed by moderator and published
I modified the recipe by adding peperoni and cheese in the muffin pan and they turned out great. I doubled the ingredients so I could make 16 popovers and my six children each ate two. They were a very big hit with the kids. Next time I am going to just try some sharp cheddar cheese in the muffin pan and see what happens. item not reviewed by moderator and published
This is a great recipe. I've had mixed success with other recipes and sometimes end up with dense egg muffins, but these have risen beautifully both times I have made them. I don't have popover pans and have no room to store them, so I used oversized muffin tins and it worked really well. Thanks, Alton! item not reviewed by moderator and published
Did anyone try to make the popovers with muffin pans? I don't have popover pans and don't want to go out to buy them either. Will they still work out with the muffin pans? Thank you in advance for your response and help! item not reviewed by moderator and published
I loved these! I read about popovers and they sounded so good that I ordered a pan online but I was afraid of making them myself because so many things seemed to be able to go wrong with them so I also ordered a case of popover mix. After making Alton's I feel like I wasted a lot of money buying the expensive mixes. And his are BETTER. I LOVE them with gravy. I now put our gravy on the side of the dish so that we can dunk our popovers into it. YUM. Thanks Alton item not reviewed by moderator and published
I first ate popovers (Yorkshire pudding) in the UK and loved it! I tried making them once but it seemed too scary. Too many debated steps.(you must do this and you must do that) Seemed that every recipe I read had its own must do. Tried these last nite and oh so simple. I love blender\food processor recipes. I use Nigella's processor recipe for cup cakes. It is like the pop overs. Everything goes into the processor at once. How easy is that? I will use less salt in the popovers next time. I used Kosher salt and 1 1/2 t was a bit much. for my taste. Maybe I will try non room temp ingrediants and see if I get a bigger pop like some did on this review list. I will cut back on cooking time as my oven slightly overcooked mine. Food Network is sooo helpful. It is great to watch someone prepare a recipe like this before I try it! Alton Brown is a sure bet every time!!!!! item not reviewed by moderator and published
Make sure you are pre-heating your pan. The batter should sizzle when you pour it in. I also slit the popovers 5 minutes before taking them out of the oven. They freeze well too. item not reviewed by moderator and published
This recipe worked out very well! I used a large grain salt, and went with the 1.5 T, but will reduce that next time to 1T and see. It is a bit salty this way. Another person said that he or she got 1/3C x 12 for a 12 cup mini popover pan - I got less than this - I ran out of batter and had to transfer by tablespoonfuls out of the already filled cups to fill the remaining empty ones. IMPORTANT DETAIL: Once you vent the tops, take them OUT of the pan. I found to my cost that sitting in the pan causes condensation which they then reabsorb and get a bit damp. Finally, I entered all of the ingredients into sparkpeople.com recipe calculator, and got the following nutritional profile per each MINI popover, if it helps anyone: Serving Size: 1 Mini Popover Amount Per Serving Calories 137.8 Total Fat 5.1 g Saturated Fat 2.8 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.1 g Cholesterol 51.3 mg Sodium 227.6 mg Potassium 34.9 mg Total Carbohydrate 17.9 g Dietary Fiber 0.6 g Sugars 1.8 g Protein 4.7 g Vitamin A 3.8 % Vitamin B-12 1.7 % Vitamin B-6 1.1 % Vitamin C 0.0 % Vitamin D 5.4 % Vitamin E 0.8 % Calcium 5.9 % Copper 1.6 % Folate 2.5 % Iron 2.2 % Magnesium 1.4 % Manganese 7.3 % Niacin 1.3 % Pantothenic Acid 2.2 % Phosphorus 4.0 % Riboflavin 3.4 % Selenium 14.4 % Thiamin 2.1 % Zinc 1.7 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. item not reviewed by moderator and published
After reading many comments by other people, the trick seems to be to make sure all of the ingredients are room temp and don't peak in the oven! Also, make sure you poke the tops with a knife asap when they are done. This was my first time making them myself, it will not be my last! Yummy! item not reviewed by moderator and published
My popovers tasted great, but they didn't rise properly. I got in a bit of a hurry. I only let the milk & eggs sit for thirty minutes or so; I guess that's not long enough to reach room temperature. HOW LONG DO THE INGREDIENTS NEED TO SIT TO REACH ROOM TEMPERATURE? But even fallen, the popovers tasted great. item not reviewed by moderator and published
Super simple and super delicious! Very addictive - can't stop at eating one or two! item not reviewed by moderator and published
I've been making popovers since I as a kid. Love them. Lost the recipe. So, I tried this recipe with White Whole Wheat flour (King Arthur), goat milk fresh from my goat, room temp eggs from my chickens, melted Organic Earth Balance buttery spread, and no salt. I used a gray nonstick muffin tin sprayed with nonstick spray and a preheated toaster oven. My blender is a VitaMix (more powerful than the average blender). I probably overfilled the muffin tin a bit, and some batter was left over, as I used a muffin tin intended for a small toaster oven. This shouldn't have worked, I know, but it did! Yum! They rose pretty well in fact. They cook much faster under these conditions. I left them in 33 mins, but probably could have shaved off 10 or so. It could be from the toaster oven and the smaller tin. item not reviewed by moderator and published
My popovers were absolutely perfect! I only made one change to the recipe, and that was necessary because I only buy nonfat milk. I used 2/3 cup nonfat milk and 1/3 cup of half-and-half instead. I altered nothing else whatsoever. To make this recipe successfully I think it is critical to preheat your oven, use only room temp. ingredients, and DON'T OPEN THE OVEN DOOR while baking. I don't have a window in my oven door, so I was careful to warn family members to curb their curiosity and not open the oven! They have a tendency to ask, "What are you baking?" while flipping the oven door open. They then stand stupidly waiting for you to supply the ingredient list before closing it. So warn everybody ahead of time. This recipe is so easy. I've used glass custard cups in the past, but I bought the pan Alton used so I could get bigger popovers. Mine looked identical to his. I love this pan. item not reviewed by moderator and published
Tasty popovers with too much salt. The recipe that came with the popover pan called for 1/4 teaspoon of salt, which was about right. The Brown recipe calls for 1 1/2 teaspoons which is excessive, and we used kosher salt as called for. They cooked and looked perfect though. Try 1/2 teaspoon salt. item not reviewed by moderator and published
Father and son were shoppoing for M Day gifts. We found a kitchen-ware store. I bought the popover pan and followed the recipe. PERFECT! The kitchen was full of the smell of butter. Even our teenage daughter and her friend liked them. I was careful to use room temperature ingredients and vent the top when we took them out. They looked done after 25 minutes and we let 'em cook for a total of about 33 minutes. I read Stephen's very helpful review. I'm very happy with the texture inside and out. AB u r the man! item not reviewed by moderator and published
This is a fantastic recipe. Crispy outside, wonderful doughy texture inside. People who are having problems with these... Are your wet ingredients at room temp? Did you open the oven door to peek? Did you mix the ingredients then promptly pour into tins then place right into the oven? I made a double batch so I hit the blender a few seconds to whip some more air into the batter I found that they were cooked properly at 35 minutes. I do have a dark metal popover pan. Dark metal pans seem to brown more quickly. Good Luck and Thank You Alton. You rock. item not reviewed by moderator and published
This is an excellent recipe. I bake these popovers in a mini-popover pan (twelve cups). I think the smaller popovers make a more appealing presentation, and guest can feel comfortable in taking more than one. Caution: Popovers baked in the mini pan will cook in about 25 minutes (rather than the 40 minutes needed for the large popover pan). I measured 2 ounces of batter (about 1/3 cup) for each cup. item not reviewed by moderator and published
I read the comments before taking this recipe on. It turned out to be very simple and easy to make. I used the large muffin tin since thats what I had on hand. I think it worked. ??/ It ddint seem to have the numerous chambers as AB's did Could that be the difference using a muffin tin vs popover pan? . I just made my husband some clam chowder and I know he'll love it Thanks AB for a simple recipe...I cant wait to venture into more popover variations... Jen Worcester,Ma item not reviewed by moderator and published
I am famous for my 'pop-unders'...thiose doughy horrible things. Finally, this recipe worked (and I used skim mik). I added just a splash more milk to thin the batter...and wow, big puffy popovers at last! item not reviewed by moderator and published
Have made this recipe 3 times and cannot get them right. They just don't pop over. Not sure what I am doing wrong. I am using a muffin pan but it sounds like others are using a muffin pan as well and have much more success. Any suggestions? item not reviewed by moderator and published
This recipe was very easy. I love Alton's recipes and I always follow them to the letter. I read all these reviews and decided to cut the salt. NOT a good idea. They were a little plain tasting. Otherwise, very interesting to see the end results. Loved making them and I am going to find a pop over pan asap, so I can do this again, even though it did work in my muffin pan. This is because my muffin pan is non-stick dark and it over did my popovers. They were over done at 35 minutes in this pan. item not reviewed by moderator and published
I have been in some fancy restaurants that have had popovers to die for, but this Alton Brown recipe comes very close and SO EASY! I highly recommend the Vermont Cheese & Butter product "SEA SALT BUTTER" with these popovers... MMMMMmmmmmmm, delicious! Using a Vitamix, these popovers come out quite airy... Robert item not reviewed by moderator and published
Simple and quite tasty! item not reviewed by moderator and published
Will be trying this easy recipe tonight.... This is for ABIGAIL who is having trouble with her popovers....remember DO NOT OPEN YOUR OVEN UNTIL YOUR POPOVERS ARE DONE...if you need to view them, turn on your oven light and look through the glass.... POPOVERS will DEFLATE when the oven door is open!! Hope this will help you Abibail and please try the recipe again, don't give up... Happy baking Deena item not reviewed by moderator and published
Like others, I've jumped thru all the hoops when making popovers before--preheating pan b/4 pouring batter, cooking on lowest oven rack, changing oven temps mid-stream, etc.. Altho' my popovers always tasted great, this simpflifies the whole process. Use your middle oven rack, pour and cook at 400 degrees, set the timer for 40 mins., no hassle. I was ready with my sharp knife in hand to immediately vent after removing them from oven as Alton said, to let out the steam so they wouldn't wilt. Some already cooked w/their own little vents, so I didn't even have to poke them all. If you've never made popovers before, it's child's play now. It is also an instant wow factor at dinner parties. You'd be surprised how many people have never had one and love the light, crunchy texture. They will think you're a culinary genius. You can buy popover pans at any cooking/kitchen supply store or online. I even have a 12-cup mini-popover pan that I like to use for smaller portions, for lunch, etc.. Something this easy to make can be 'all that.' item not reviewed by moderator and published
I haven't made this recipe yet, but am going to. The funny thing was I watch a repeat of this show last night. Alton starts out with a mystery recipe.. Great.. guess the recipe.. as soon as he put up the ingrediants I sat for about 2 seconds and said.. Yorkshire Pudding... but something wasn't right. now what would southern girls from North Carolina know about Yorkshire pudding (which is very british) I learned it from my very southern mother and her ancient betty crocker cook book as we had it every time we did standing rib roast (which was almost every birthday and for christmas). and I've only just made it with my beef roast for my family this past christmas. I've read all the variations on this recipe and can't wait to make them. Thanks Alton. item not reviewed by moderator and published
Kosher salt doesn't measure like table salt. If you use regular salt, it will be too salty! There's a big difference. That said, these were WONDERFUL! It was my first attempt at popovers. I made in a regular muffin tin (it made 8) and my family has already requested more. Next time I think I'll double the recipe. item not reviewed by moderator and published
couldn't find pan target sells pop over pans!!! item not reviewed by moderator and published
Try them, you will not regret it! item not reviewed by moderator and published
Made these for Christmas dinner. Some modifications I used were: 1/2 the amount of salt and used 2%milk. Did not have popover pan or cup cake tins so I used custard dishes(which I heated on a cooking sheet as the oven was preheating) and they came out high and smiling! Great recipe for this old comfort food that guest enjoy and do not enjoy very often. Thank you! item not reviewed by moderator and published
I cooked this recipe last night -- first time ever making popovers. I wanted to try a "basic" recipe before venturing off into more elaborate recipes for the special Christmas meal (prime rib). They turned out perfect. Mine baked faster than the time listed in the recipe. When I was doing my research on popovers I read that the ingredients should be room temp before mixing. I also preheated the pan in the oven as the oven warmed and used lard to prevent sticking. They came out clean as a whistle and nicely browned. I was interested to read Rob's review of this recipe that when he didn't use room temp ingredients the popovers "popped" higher. I'll experiment with that today. Once I'm comfortable with the best technique I can't wait to try the green onion and Parmesan recipe from Epicurious.com (Bon Apetit) and the Gorgonzola recipe from wholefoodsmarket.com. item not reviewed by moderator and published
These are so easy and spectacular! I use unsalted butter like the recipe says to do and the salt is not a problem. The best thing is what he said about store in freezer bags and reheat 400 for three minutes. item not reviewed by moderator and published
I made these popovers last night & used my cupcake pan since I don't have a special one for popovers. I'm happy to say it worked great! It made 11 popovers which baked in about 30 minutes. I cut back on the salt based on the other reviews. The only problem I had was sticking, even though I buttered the pan as directed. Next time I'll try nonstick spray. But they were still deeelicious! item not reviewed by moderator and published
This is not only the easiest, but the best recipie for popovers that I have seen to date. I heat the milk and eggs 15 seconds at a time in the Microwave until it is just hand warm. Thank you Alton for a great recipe. PS use only about 1/2 the salt. item not reviewed by moderator and published
Made last evening. I used mix of skim milk and whole milk to reduce fat content. Thanks to all the reviewers who commented on salt quantity. I used just half that mentioned. Was good. 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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