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Recipe courtesy of Alton Brown
From: Food Network Magazine

Basic Popovers

  • Level: Easy
  • Yield: 6 large popovers
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    153
    Total Fat
    6
    Saturated Fat
    3
    Carbohydrates
    19
    Dietary Fiber
    1
    Sugar
    2
    Protein
    6
    Cholesterol
    73
    Sodium
    193
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
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Ingredients

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan

4 3/4 ounces all-purpose flour

1 1/2 teaspoons kosher salt

2 large eggs, at room temperature

1 cup whole milk, at room temperature

Directions

  1. Heat the oven to 400 degrees F. 
  2. Grease a 6-cup popover pan with the 1 teaspoon of butter. 
  3. Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds. 
  4. Divide the batter evenly among the cups of the popover pan, filling each one-third to one-half full. Bake on the middle rack of the oven for 40 minutes, taking care not to open the oven door. Remove the popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape. Serve warm. 

Photograph by David Malosh

Courtesy of Food Network Magazine

Categories:

Bread Egg Recipes Fall

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41 Reviews
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thequeenofhearts

I don’t have popover pans, so I use muffin tins. I get 6 - 8 popovers out of this recipe depending on how big I want them. I use 1 teaspoon of kosher salt (sometimes a little less for certain people in my family) and 1 cup of flour. It’s very important to use melted and then cooled butter, room temperature milk and room temperature eggs. If I get impatient, I microwave the milk a bit and run the eggs under hot water. Because I’m not using popover pans (they’re deeper than muffin tins), I only bake these for 30 minutes. They turn out perfectly every time - almost custard-like inside. IMHO, they’re best eaten fresh out of the oven with Kerrygold butter and jam or thinly sliced strawberries. <br /><br />If you’re having trouble getting your popovers to rise, sometimes it helps to heat your pan a bit before you pour your batter in. Also, if you don’t have an oven with a window, don’t peak before you’re ready to take them out!

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