Thursday, December 23, 2010


I was first introduced to popovers when dining at Lawry’s The Prime Rib and it was love at first bite. This is the perfect complement for prime rib and is definitely better than your standard pop-in-the-oven biscuits or crescent rolls. Think popovers are hard to make? Well, this recipe will disprove that theory. It’s simple and simply delicious.

Here’s wishing you all a very Merry Christmas!

Makes 12 popovers

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.

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.

No comments:

Post a Comment