Pat's Popovers

Name: Pat's Popovers
Total time: 1 h
Yield: 12 popovers
Ingredients: 1 ½ cups milk; 1 ½ cups all-purpose flour; 4 large eggs; 1 ½ teaspoons kosher salt; 3 tablespoons rendered beef fat (from a roast ) or vegetable oil

1,051 Ratings

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. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans Chefs

By John Besh

December 2007

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Recipe Summary

active:

15 mins

total:

1 hr

Yield:

12 popovers

Ingredients

1 ½ cups milk
1 ½ cups all-purpose flour
4 large eggs
1 ½ teaspoons kosher salt
3 tablespoons rendered beef fat (from a roast) or vegetable oil

Directions

Step 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.

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Step 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.

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Pat's Popovers

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Pat's Popovers

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pat's Popovers