Sunday, October 24, 2010

Barefoot Popovers

Until now, I’ve never made popovers before. Somehow, they always seemed a bit intimidating. But with only five ingredients, this Barefoot Bloggers recipe was so easy! I read through the comments before making my popovers, and so many people stressed how important the details are—room temperature milk and eggs, hot oven, preheated pans—to ensure that the popovers actually “pop” from the top of the pan. These popovers turned out fabulous—so tall, light, and fluffy! Thanks to Tara of Smells Like Home for this great recipe selection!

Source: Popovers, Barefoot Contessa Parties!


1 ½ tablespoons unsalted butter, melted, plus softened butter for greasing pans

1 ½ cups flour

¾ teaspoon kosher salt

3 extra-large eggs, at room temperature

1 ½ cups milk, at room temperature


Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

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