This week on Good Food, Evan and Lesley Balla talked about Monkey Bread and Popovers. I love popovers – especially warm, with butter and jam. This is Alton Brown’s recipe… And in case you’re so inclined, this is what a popover pan looks like…
Alton Brown’s Popovers
Note: The key to making great popovers is having the eggs and milk at room temperature.
1 Tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 oz all-purpose flour, approximately 1 cup
1 1/2 tsps kosher salt
2 large eggs, room temperature
1 cup whole milk, room temperature
Preheat oven to 400 degrees F. Grease a 6-cup popover pan with the 1 teaspoon of butter. Place all of the ingredients into a food processor or blender and process for 30 seconds. 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 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.