Pat's Popover
© Quentin Bacon

Pat's Popovers

  • ACTIVE: 15 MIN
  • SERVINGS: 12 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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  1. 1 1/2 cups milk
  2. 1 1/2 cups all-purpose flour
  3. 4 large eggs
  4. 1 1/2 teaspoons kosher salt
  5. 3 tablespoons rendered beef fat (from a roast) or vegetable oil
  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.