Pat's Popovers

Pat Berrigan, chef John Besh's father-in-law, spent years perfecting this popover recipe. The secret is the beef fat (left over from a roast), which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they're well-browned and crusty, or else they may collapse.


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  • Active:
  • Total Time:
  • Servings: 12 popovers
KEY: Baking, Christmas, Easter, Thanksgiving, American, Cajun & Creole, Breads, Rolls & Muffins, Side Dishes, Brunch

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  • 1 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 4 large eggs
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons rendered beef fat (from a roast) or vegetable oil

How to make this recipe

  1. Preheat the oven to 425°. Put a large 12-cup muffin pan in the oven to heat. In a medium bowl, combine the milk with the flour, eggs, salt and 1 tablespoon of the beef fat. Using a handheld electric mixer, beat until very smooth.
  2. Remove the hot muffin pan from the oven and add 1/2 teaspoon of the beef fat to each cup. Return the muffin pan to the oven and heat until the fat is very hot, about 5 minutes. Carefully and quickly pour the popover batter into the muffin cups and bake for 20 minutes; don't open the oven door. Reduce the heat to 350° and bake for about 20 minutes, until the popovers are golden brown and puffed. Serve right away.
Contributed By Photo © Quentin Bacon Published December 2007

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