Basic Popover

unsalted butter,

all-purpose flour,

salt

eggs, room temperature

whole milk, room temperature

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.

This recipe (originally aired on an early season of Good Eats) is the reason I now own my own bakery that specializes in Popovers. In Hawaii of all places! Thank you Alton Brown. You are a true hero of the culinary world.

I made this years ago, and was amazed you could have fresh bread with dinner with very little effort.  I just made it again and am in love with this recipe!

If I’d realized how easy these were I’d have started making the years ago.  The hardest part is planning ahead - remembering to take milk &amp; eggs out of the fridge an hour or two ahead of time, and to melt &amp; cool the butter.   I’ve made this recipe 4 or 5 times and they’re incredible.  My baking time is much shorter: 28-32 minutes. I’m using a ceramic coated pan (probably aluminum).

Made these for the first time. Mixed in a blender, cut back on the salt and preheated the pan. They turned out perfect and beautiful! They look so impressive and are so easy. 

I've made this recipe 6-8 times (latest batch is in the oven as I type this), and love it. Quick and easy. I don't pre-heat the pan, and the only time the popovers stuck was when I forgot to butter the cups. Luckily it's a new pan and non-stick so it wasn't too bad.

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. 

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.

https://www.foodnetwork.com/videos/basic-popover-recipe-0135303

Alton shows how to make light, fluffy, classic popovers.

basic popover

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Cost: $2.60 /serving

Author : Alton Brown

Ingredients

Instructions

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