January 1, 2014

Brown Butter Popovers

Print Recipe
20 popovers


  • 5 eggs
  • 2 1/4 cups milk
  • 1 cup Bluebird Hard Red Flour
  • 2/3 cup all purpose flour
  • 3/4 teaspoon kosher salt
  • 6 ounces salted butter (1 stick plus 2 tablespoons)


  • Preheat the muffin tin(s) or popover pan in a 450-degree oven.
  • Heat a small heavy saucepan over medium heat and add 4 ounces (1 stick) butter. Let the butter melt, swirling the pan occasionally until butter is melted.
  • Continue cooking until the bottom of the pan is covered in dark brown flecks, and smells nutty. 
  • Remove from heat and use a rubber spatula to scrape the butter and all the brown bits into a dish to cool slightly.
  • Measure the eggs, milk, flours, and salt into a blender jar or bowl.
  • Pour in the brown butter and blend or mix with a hand mixer until the batter is evenly combined for about 20 seconds. 
  • Melt 2 Tablespoons of butter in the pan you used for the brown butter.
  • Remove the muffin tins from the oven and brush the cups liberally with the melted butter.
  • Fill the cups three-quarters full of batter.
  • Bake for 15 minutes. Then rotate the tins and lower the oven temperature to 350 degrees.
  • Bake for another 10 minutes.
  • emove tins from the oven and use a sharp knife to loosen popovers from the tin.
  • Slather with jam and eat immediately! They’re best hot from the oven. But leftovers can be eaten cold or toasted a bit in a hot oven.