Basic Popover

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Popover Sometime

Rated: 5 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 large popovers

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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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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Comments & Reviews

recipe Basic Popover
Sandy Franklin, GA 11-07-2009
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Another big score for Alton
Rated: 5 stars out of 5

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 AltonRead more
recipe Basic Popover
page boone, NC 10-11-2009
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Quick and Easy
Rated: 5 stars out of 5

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!!!!! Read more
recipe Basic Popover
Molly St. Peter, MN 09-07-2009
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REMEMBER TO PRE-HEAT YOUR PAN!
Rated: 4 stars out of 5

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.Read more
recipe Basic Popover
B Northport, NY 08-29-2009
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Using mini-pan
Rated: 4 stars out of 5

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. Read more
recipe Basic Popover
Allison cleburne, TX 07-21-2009
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Easy to make and taste great!
Rated: 5 stars out of 5

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!Read more
recipe Basic Popover
Perry Grayson, KY 05-30-2009
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Tasty, but They Fell
Rated: 4 stars out of 5

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.Read more