Basic Popovers

unsalted butter,

all-purpose flour

salt

eggs,

milk,

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

Combine the 1 tablespoon of butter, the flour, salt, eggs and milk in a food processor or blender and process for 30 seconds. 

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. 

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!

Really easy and a delicious result but we are in Denver and had altitude issues. They did not rise over the pan as they should; Not empty in the center.

Way way way too salty. The worst I’ve ever made this and heav.  Not light at all. I followed the recipe exactly even using the exact same pan.  Three out this recipe.  Will go back to my Martha Stewart recipe 

Great and easy popover recipe. My goto for lamb or beef roasts. I believe however the recipe omitted a crucial step. You need to preheat the popover pans before filling with the batter.

I almost didn't use this recipe due to the many criticisms. However, I went ahead because it was one of the easier popover ones. They were perfect! And so easy. And not over-salty. Can't wait to make again.

DON’T try this with salted butter! I mistakenly did so and the popovers failed miserably!

basic popovers

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Cost: $3.83 /serving

Author : Alton Brown

Ingredients

Instructions

Top Similar Recipes from Across the Web

Popovers

Popovers

Popovers

Popovers

Popovers

Popovers

Popovers

Popovers

Popovers

Popovers

Pantry Popovers

Popovers Recipe

Sourdough Popovers

Classic Popovers

Herb Popovers

Tyler's Popovers

Classic Popovers

Perfect Popovers

Chocolate Popovers