Monday, March 28, 2011

Recipe Monday- Popovers!

We got a season of Good Eats for a wedding gift, and just busted it out last night.  We decided to watch the Popover episode first since I've been trying to battle those for a while and haven't succeeded.  I found out what I was doing wrong according to scientific information.  That's why we like Alton, that and my husband has a "man crush" on him.  Anyway, what I was doing wrong was heating my pop over pan first, adding ingredients straight from the fridge (should be room temp.) and using a dark pan.  The whole idea behind popovers is to make sure to provide enough steam, or bubbles to allow them to climb the pan.  Another thing I learned is to puncture them after they have come out of the oven so that the inside doesn't get gooey.  Enjoy!


  • 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


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.

(This recipe was taken from the Food Network page.) 

No comments:

Post a Comment