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.
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.