Originally posted January 02, 2015


Popovers by Humuhumu

I first fell in love with making popovers thanks to greacen's excellent popover recipe right here on Cookooree. This one is a little different, using a blender... it might be for you if you don't like doing dishes. It's adapted, with some minor tweaks, from Alton Brown's recipe. Next time I might try a hybrid between the two recipes.


  • 1 tbsp + 1 tsp unsalted butter, melted and cooled
  • 4 3/4 oz all purpose flour (~1 cup, but weighing is better)
  • 1/2 tsp kosher salt*
  • 2 large eggs, room temperature**
  • 1 cup whole milk, room temperature**
  • * The source recipe calls for 1 1/2 tsp of kosher salt, and they are so salty it makes me think it's a typo. 1/2-1 tsp is about right.
  • ** Don't use eggs and milk straight from the fridge! They've gotta be warmed up for the recipe to work.
6 popovers


Preheat oven to 400º. Don't start mixing things until the oven is ready.

Grease a 6-cup popover pan* with the 1 tsp of melted butter.

Place all of the ingredients into a food processor or blender and process for 30 seconds**. Immediately 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 35-40 minutes, until deep golden brown. As soon as you can handle them, remove each popover from the pan and pierce the top with a knife to allow steam to escape***.

Keep popovers warm in a bread basket until serving. Leftovers can be stored in a ziploc bag, and reheated in the oven for a few minutes.

* If you don't have a popover pan, you can use a muffin pan, but you'll get more va-va-voom out of a popover pan. Once you nail this recipe, it'll be a staple, and the pan will be worth it.

** You'll be tempted to just use a whisk, but I haven't had success with this recipe that way. Use a blender.

*** This is the big secret to big, beautiful popovers—if you don't poke a hole to let the steam out, they'll collapse and shrivel and you'll be so sad.

1 hour


  • commented almost 9 years ago

    Those look delicious...

Adapted from

Alton Brown
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