Popovers - John Besh

By norsegal8

These popovers, courtesy of Chef John Besh of Restaurant August, taste just like their name suggests – eggy and light, and they won’t even need butter. They’re so easy to make that now I’m inspired to buy a popover pan.

Ingredients

• 1 1/2 cups milk
• 1 1/2 cups all-purpose flour
• 4 eggs
• 1 1/2 tsp salt
• 3 TBSP rendered beef fat (if you’re making a roast) or vegetable oil

Details

Servings 12

Preparation

Step 1

•Preheat the oven to 425°. Put a large 12-cup popover or muffin pan into the oven to heat. Mix together the milk, flour, eggs, salt, and 1 tablespoon of the beef fat in a medium bowl. Beat the batter with an electric mixer until very smooth.
•Remove the hot popover pan from the oven and add ½ teaspoon of the beef fat to each cup. Return the popover pan to the oven and heat until the fat is very hot, about 5 minutes. Remove the pan from the oven and carefully and quickly pour the batter into the popover cups. Bake for 20 minutes; and don’t open the oven door!
•Reduce the heat to 350° and bake until the popovers are golden brown and puffed, about 20 minutes. Serve immediately.