Basic Popovers

I decided to try and make popovers this year which wasn’t a total disaster but didn’t turn out perfectly either.  I had to send my niece Heidi and her husband Mark to the store to buy rolls because most of the popovers didn’t turn out and the 6 that were acceptable were a little too well done.  So here is what I learned, the 6 that came out semi ok were baked in an official popover pan and the others that weren’t even close, I baked in a muffin pan so it seems like you really need a popover pan for them to work.  The batter is super runny and is supposed to be so don’t panic.  And last, keep an eye on them as they seem to burn quickly.  This is another recipe from “Food Network Magazine” of November 2011.  This is an Alton Brown recipe and I will definitely be attempting them again in the near future.

1 tablespoon unsalted butter, melted and cooled plus 1 teaspoon for the pan

4 3/4 ounces flour

1 1/2 teaspoons kosher salt

2 eggs, at room temperature

1 cup whole milk, at room temperature

1  Heat oven to 400.

2  Grease 6 cup popover pan with 1 teaspoon of butter.

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

4  Divide the batter evenly among the cups of the popover pan, filling each 1/3 – 1/2 full.  Bake on middle rack of oven for 40 minutes (this ended up being way too long for mine), taking care not to open the oven door.  Remove popovers to a cooling rack and pierce each one in the top with a knife to allow steam to escape.

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